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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Orange and Arugula Salad

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

Cooking Light OCTOBER 2001

  • Yield: 6 servings

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.

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
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Orange and Arugula Salad recipe

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