Orange and Arugula Salad

Randy Mayor; Lydia DeGaris-Pursell

The honey in the vinaigrette balances the salad's peppery, citrusy flavors.

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 34%
  • Fat: 4.4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.1g
  • Carbohydrate: 18.8g
  • Fiber: 3.6g
  • Cholesterol: 8mg
  • Iron: 0.4mg
  • Sodium: 109mg
  • Calcium: 121mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Orange and Arugula Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy