Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata
You can never have too many side dish recipes, so give Arugulan and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salatan a try. This recipe makes 6 servings with 201 calories, 5g of protein, and 14g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free, primal, and vegetarian diet. If you have lemon juice, wine vinegar, oil-cured olives, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
Place onion in large bowl.
Add 1/3 of dressing; toss.
Cut off peel and pith from oranges.
Cut each orange crosswise into 8 slices.
Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss.
Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.