Arugula and Orange Salad with Toasted Walnuts
This lovely fresh salad will brighten up your table during those cold winter dreary days. It is loaded with seasonal ingredients creating a delicious salad.
Servings: 4
Calories: 172kcal
Equipment
- Baking sheet
Ingredients
- 2 heaping cups baby arugula
- 2 heaping cups romaine
- 3 radishes, thinly sliced
- ¼ red onion, sliced
- 1 clementine orange
- ½ cup pomegranate seeds
- ⅓ walnuts, toasted
- ¼ cup feta, crumbled (optional)
Dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice
- 1½ tsp honey
- ½ tsp Dijon
- salt and pepper
Instructions
- In a small bowl, whisk olive oil, lemon juice, honey, Dijon and salt and pepper to taste. Pour into a salad dressing container and refrigerate until ready to serve.
- Wash and dry the arugula and romaine lettuce. Break into bite size pieces. Add the large bowl. Add and arrange red onions, radishes, and orange pieces.
- Drizzle the dressing over the salad and gently toss. Arrange the pomegrates, walnuts and feta if using on top. Serve immediately.
Nutrition
Calories: 172kcal | Carbohydrates: 12g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 14mg | Potassium: 230mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2359IU | Vitamin C: 26mg | Calcium: 42mg | Iron: 1mg