Orange, Arugula, and Kalamata Olive Salad

Orange, Arugula, and Kalamata Olive Salad
Photo by Photography: Randy Mayor


  • 1/8 teaspoon freshly ground black pepper
  • ¾ cup vertically sliced red onion
  • 2 tablespoons fresh lemon juice
  • 12 sliced pitted kalamata olives
  • ½ teaspoon salt
  • 2 cups thinly sliced fennel bulb
  • 8 cups trimmed arugula (about 8 ounces)
  • + 2 more ingredients
    • 2 cups coarsely chopped orange sections (about 2 pounds)
    • 1 ½ teaspoons extravirgin olive oil

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.

View full recipe at My Recipes


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