Orange, Arugula, and Kalamata Olive Salad

Photography: Randy Mayor; Styling: Jan Gautro
See This Recipe In...
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.
Yield: 8 servings (serving size: about 1 1/4 cups)
Ingredients
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons extravirgin olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 8 cups trimmed arugula (about 8 ounces)
- 2 cups thinly sliced fennel bulb
- 3/4 cup vertically sliced red onion
- 12 sliced pitted kalamata olives
- 2 cups coarsely chopped orange sections (about 2 pounds)
Preparation
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.
Nutritional Information
- Calories:
- 62 (38% from fat)
- Fat:
- 2.6g (sat 0.3g,mono 1.8g,poly 0.3g)
- Protein:
- 1.4g
- Carbohydrate:
- 9.4g
- Fiber:
- 2.3g
- Cholesterol:
- 0.0mg
- Iron:
- 0.6mg
- Sodium:
- 254mg
- Calcium:
- 65mg
Member Ratings and Reviews
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I loved this combination of ingredients and have served it to company many times.07/26/05
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YUM04/05/05




