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

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

Recipe by Cooking Light October 2001

Gallery

Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a small bowl, stirring with a whisk.

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  • 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.

Nutrition Facts

118 calories; calories from fat 34%; fat 4.4g; saturated fat 1.7g; mono fat 2.1g; poly fat 0.3g; protein 3.1g; carbohydrates 18.8g; fiber 3.6g; cholesterol 8mg; iron 0.4mg; sodium 109mg; calcium 121mg.
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