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Orange and Arugula Salad

Randy Mayor; Lydia DeGaris-Pursell
Yield 6 servings
The honey in the vinaigrette balances the salad's peppery, citrusy flavors.

Ingredients

  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 3/4 teaspoon honey
  • 2 garlic cloves, crushed
  • 6 navel oranges
  • 3 cups trimmed arugula
  • 6 tablespoons (1 1/2 ounces) crumbled feta cheese

Nutrition Information

  • calories 118
  • caloriesfromfat 34 %
  • fat 4.4 g
  • satfat 1.7 g
  • monofat 2.1 g
  • polyfat 0.3 g
  • protein 3.1 g
  • carbohydrate 18.8 g
  • fiber 3.6 g
  • cholesterol 8 mg
  • iron 0.4 mg
  • sodium 109 mg
  • calcium 121 mg

How to Make It

  1. Combine first 4 ingredients in a small bowl, stirring with a whisk.

  2. Peel oranges, and cut each crosswise into 6 slices. Arrange 6 orange slices on each of 6 arugula-lined plates. Sprinkle 1 tablespoon feta over each salad, and drizzle each with 1 tablespoon dressing.