Orange Salad With Arugula And Oil-Cured Olives

Name: Orange Salad With Arugula And Oil-Cured Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing:; 1/3 cup thinly sliced shallots; 1/4 cup fresh lemon juice; 2 tablespoons finely chopped fresh mint leaves; 1 teaspoon sugar; 2 teaspoons Dijon mustard; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1/4 cup extra-virgin olive oil; Salad:; 1 (5-ounce) package arugula; 5 oranges, peeled and thinly sliced crosswise; 30 oil-cured black olives; 1/2 teaspoon kosher salt; Freshly ground black pepper (optional)

Servings: persons

Dressing:
1/3 cup thinly sliced shallots
1/4 cup fresh lemon juice
2 tablespoons finely chopped fresh mint leaves
1 teaspoon sugar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Salad:
1 (5-ounce) package arugula
5 oranges, peeled and thinly sliced crosswise
30 oil-cured black olives
1/2 teaspoon kosher salt
Freshly ground black pepper (optional)

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To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
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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. Drizzle remaining one-fourth of dressing evenly over salads; top each salad with 3 olives. Sprinkle evenly with 1/2 teaspoon salt and additional black pepper, if desired. Serve immediately.
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6832

kcal

Calories

765

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Dressing:, 1/3 cup thinly sliced shallots, 1/4 cup fresh lemon juice, 2 tablespoons finely chopped fresh mint leaves, and more.

Yes, Orange Salad With Arugula And Oil-Cured Olives falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!