Orange, Arugula, and Kalamata Olive Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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) |
Directions:
1. 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.
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