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Orange Salad with Arugula and Oil-Cured Olives

Oxmoor House
Yield 10 servings
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.

Ingredients

  • Dressing:
  • 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
  • Salad:
  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

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 www.choosemyplate.gov.