Ingredients:
2 navel oranges
1/2 cup (125 mL) coarsely chopped pitted green olives
1/2 bulb fennel, thinly sliced
4 cups (1 L) arugula or baby spinach
Sherry Vinaigrette:
1/4 cup (60 mL) extra-virgin olive oil
2 tbsp (30 mL) sherry vinegar or red wine vinegar
1 shallot, minced
1 tsp (5 mL) grated orange rind
1 tsp (5 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper
Preparation:
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.
Servings: 4
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
199
3 g
16 g
2 g
15 g
3 g
0 mg
534 mg
-
13%
11%
16%
80%
38%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
199
3 g
16 g
2 g
15 g
3 g
0 mg
534 mg
-
13%
11%
16%
80%
38%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
199
3 g
16 g
2 g
15 g
3 g
0 mg
534 mg
-
13%
11%
16%
80%
38%
