Orange Salad with Arugula and Oil-Cured Olives
Oxmoor House
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.
How to Make It
Step 1
To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
Step 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.
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.
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MStratton58's Review
The many flavors provide a very interesting experience. Be sure to go light on the dressing when tossing the arugula. I also added a few dried cranberries for a little sweetness.
Sohnsta's Review