Phone

Recipes

Spicy Sicilian Orange Salad
The sweetness of oranges and honey, the heat of cayenne, and the pungency of arugula and green olives create a complexity of counterpoints in this folate- and fiber-rich salad.
  • 6 navel oranges
  • 3 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 bunches arugula or watercress, tough stems removed
  • 1 medium red onion, halved and thinly sliced
  • 1/4 cup pitted green olives, slivered

1. With a paring knife, remove peel and trim away bitter white pith from oranges. Working over a strainer set over a large bowl to catch juices, cut between membranes to release orange segments. Squeeze membranes to get a total of 1/2 cup of juice. Set orange segments aside.

2. Whisk honey, vinegar, mustard, oil, salt, and cayenne into orange juice until well combined. Add orange segments, arugula, onion, and olives, and toss to combine.


Nutritional Information
Per serving: 218 calories, 5.7g total fat (.5g saturated), 0mg cholesterol, 6.1g dietary fiber (3.1g soluble), 43g carbohydrate, 4g protein, 564mg sodium.
Good source of: fiber, folate, potassium, thiamin, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
25