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Orange, Arugula, and Kalamata Olive Salad

Orange, Arugula, and Kalamata Olive Salad

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Recipe by
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Ingredients

  • 2 tbsps fresh lemon juice
  • 1 12 tsps olive oil (extravirgin)
  • 12 tsp salt
  • 18 tsp black pepper (freshly ground)
  • 8 cups arugula (trimmed, ounces)
  • 2 cups fennel bulb (thinly sliced)
  • 34 cup red onion (vertically sliced)
  • 12 kalamata olives (sliced pitted)
  • 2 cups orange (coarsely chopped, sections about 2 pounds)
Servings
8 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 50 Calories from Fat 10
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat
Cholesterol 0mg 0%
Sodium 180mg 8%
Potassium 220mg 6%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 12%
Sugars less than 1g
Protein 1g
Vitamin A 8%
Vitamin C 60%
Calcium 6%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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