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.
Recipe by Cooking Light November 2010
Gallery
Oxmoor House
Recipe Summary
Ingredients
Directions
Chef's Notes
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Nutrition Facts
Per Serving:
132 calories; fat 9.5g; saturated fat 1.6g; mono fat 6.6g; poly fat 1.3g; protein 1g; carbohydrates 16.7g; fiber 5.3g; cholesterol 0mg; iron 0.5mg; sodium 404mg; calcium 56mg.