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Blood orange and Valencia orange salad with olive vinaigrette
FOOD AND STYLE12Ingredients
20Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Kalamata olives (finely chopped)
- 1 tsp. grated orange zest (finely, use a microplane grater)
- 1/2 garlic clove (– skinned and crushed, use a microplane grater)
- 1 Tbsp. aged sherry vinegar
- 1 Tbsp. fresh orange juice
- 4 Tbsp. extra-virgin olive oil (Spanish)
- 1/8 tsp. sea salt
- ground black pepper (freshly, to taste)
- 1 orange (Valencia, or navel orange)
- 2 blood oranges (or tangerines)
- 1 handful baby arugula (or mâche)
- ground black pepper (freshly, to taste)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium110mg5% |
| Potassium210mg6% |
| Protein1g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A6% |
| Vitamin C110% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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