Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Diane Morgan
Recipe by Cooking Light November 2010

Gallery

Oxmoor House

Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.

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  • 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.

Chef'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.

Nutrition Facts

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.
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