This stunning salad hints at the fabulous yet easy-to-execute dishes to come.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2005
Ingredients
Sherry Vinaigrette:
Method
Sherry Vinaigrette: In bowl, whisk oil, vinegar, shallot, orange rind, honey, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Cut off rind and outer membrane of oranges. Working over bowl, cut between membrane and pulp to release segments into bowl, reserving juice for another use. Add olives and fennel. Pour in vinaigrette; toss to coat. Let stand for 15 minutes.
Add arugula; toss to coat.
Nutritional facts <b>Per serving:</b> about
- Sodium 534 mg
- Protein 3 g
- Calories 199.0
- Total fat 16 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
%RDI
- Iron 11.0
- Folate 38.0
- Calcium 13.0
- Vitamin A 16.0
- Vitamin C 80.0
