Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Blood oranges add vibrant red color, so use them if you can find them. Pit the olives by crushing with the blade of a chef's knife.

David Bonom
Recipe by Cooking Light November 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary test

Yield:
8 servings (serving size: about 1 1/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients. Combine arugula, fennel, onion, and olives in a large bowl. Drizzle lemon mixture over arugula mixture; toss gently to coat. Top with orange sections.

    Advertisement

Nutrition Facts

62 calories; calories from fat 38%; fat 2.6g; saturated fat 0.3g; mono fat 1.8g; poly fat 0.3g; protein 1.4g; carbohydrates 9.4g; fiber 2.3g; iron 0.6mg; sodium 254mg; calcium 65mg.
Advertisement