Lunch: Orange Salad with Arugula and Oil-Cured Olives Recipe | Myrecipes

Recipe by Diane Morgan This minty salad makes a refreshing first course for a holiday feast. Every component of the salad can be prepared and ready to serve well in advance. Make the dressing several hours or even a day ahead; just bring to room temperat

This recipe includes superfoods such as:

Lemon

Health benefits of Orange Salad with Arugula and Oil-Cured Olives Recipe | Myrecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/3 cup thinly sliced shallots
1/4 cup fresh lemon juice
2 tablespoons finely chopped fresh mint leaves
1 teaspoon sugar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Instructions

To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
To prepare salad, combine arugula and three-fourths of dressing in a large bowl; toss gently to coat. Arrange about 1/2 cup arugula mixture on each of 10 salad plates; arrange orange slices evenly over salads. Drizzle remaining one-fourth of dressing evenly over salads; top each salad with 3 olives. Sprinkle evenly with 1/2 teaspoon salt and additional black pepper, if desired. Serve immediately.