Orange Salad with Arugula and Oil-Cured Olives

Orange Salad with Arugula and Oil-Cured Olives Recipe
Oxmoor House
This minty salad makes a refreshing first course for a holiday feast. Every component of the salad can be prepared and ready to serve well in advance. Make the dressing several hours or even a day ahead; just bring to room temperature before tossing with arugula.


10 servings

Recipe from

Cooking Light

Nutritional Information

Calories 132
Fat 9.5 g
Satfat 1.6 g
Monofat 6.6 g
Polyfat 1.3 g
Protein 1 g
Carbohydrate 16.7 g
Fiber 5.3 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 404 mg
Calcium 56 mg


1/3 cup thinly sliced shallots
1/4 cup fresh lemon juice
2 tablespoons finely chopped fresh mint leaves
1 teaspoon sugar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (5-ounce) package arugula
5 oranges, peeled and thinly sliced crosswise
30 oil-cured black olives
1/2 teaspoon kosher salt
Freshly ground black pepper (optional)


1. To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.

2. To prepare salad, combine arugula and three-fourths of dressing in a large bowl; toss gently to coat. Arrange about 1/2 cup arugula mixture on each of 10 salad plates; arrange orange slices evenly over salads. Drizzle remaining one-fourth of dressing evenly over salads; top each salad with 3 olives. Sprinkle evenly with 1/2 teaspoon salt and additional black pepper, if desired. Serve immediately.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Diane Morgan,

Cooking Light

November 2010
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