Orange, Arugula, and Kalamata Olive Salad

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