This is so deserving of praise. I have made it dozens of times and is always complimented as the best winter salad.
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
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
- Combine first 4 ingredients in a small bowl, stirring with a whisk.
- 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.
Orange and Arugula Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American, New American, Italian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium, Meatless
- OCCASION: Autumn, Spring, Winter
- PUBLICATION: Cooking Light
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