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Oxmoor House Photo by: Oxmoor House

Orange Salad with Arugula and Oil-Cured Olives

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.

Cooking Light NOVEMBER 2010

  • Yield: 10 servings

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)

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 132
  • Fat: 9.5g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 1g
  • Carbohydrate: 16.7g
  • Fiber: 5.3g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 404mg
  • Calcium: 56mg
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Orange Salad with Arugula and Oil-Cured Olives Recipe

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