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–+ servings

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.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4
Course: Salad
Calories: 172
Ingredients Equipment Method Nutrition

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

Equipment

  • Baking sheet

Method
 

  1. 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.
  2. 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.
  3. Drizzle the dressing over the salad and gently toss. Arrange the pomegrates, walnuts and feta if using on top. Serve immediately.

Nutrition

Calories: 172kcalCarbohydrates: 12gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 14mgPotassium: 230mgFiber: 2gSugar: 9gVitamin A: 2359IUVitamin C: 26mgCalcium: 42mgIron: 1mg

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