Orange, Arugula, and Kalamata Olive Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Cooking Light 2003 Ingredients:
2 tablespoons fresh lemon juice |
1 1/2 teaspoons extra virgin olive oil |
1/2 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
8 cups trimmed arugula (about 8 ounces) |
2 cups thinly sliced fennel bulbs |
3/4 cup vertically sliced red onion |
12 sliced pitted kalamata olives |
2 cups coarsely chopped orange sections (about 2 pounds) |
Directions:
1. Combine first 4 ingredients. Combine arugula, fennel, onion, and olives in a large bowl.
2. Drizzle lemon mixture over arugula mixture; toss gently to coat.
3. Top with orange sections.
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