Orange Salad with Arugula and Oil-Cured Olives

Name: Orange Salad with Arugula and Oil-Cured Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 142 grams package arugula; 0 teaspoons freshly ground black pepper; 2 teaspoons Dijon mustard; 2 Tbsps finely chopped fresh mint leaves; 0 teaspoons kosher salt; 1 teaspoons kosher salt; 59 milliliters fresh lemon juice; 30 oil-cured black olives; 59 milliliters extra-virgin olive oil; 5 oranges, peeled and thinly sliced crosswise; 79 milliliters thinly sliced shallots; 1 teaspoon sugar

You can never have too many side dish recipes, so give Orange Salad with Arugulan and Oil-Cured Olives a try. Watching your figure? This gluten free and vegan recipe has 104 calories, 1g of protein, and 7g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have mint leaves, lemon juice, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

Bowl

To prepare salad, combine arugula and three-fourths of dressing in a large bowl; toss gently to coat. Arrange about 1/2 cup arugula mixture on each of 10 salad plates; arrange orange slices evenly over salads.

Ingredients you will need

Orange Slices