Arugula Orange and Mint Salad
A wonderfully different and refreshing salad.

Servings: 6

• 1/4 cup fresh orange juice
• 2 tablespoons minced shallots
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated orange peel
• 3 tablespoon extra-virgin olive oil

• 1 cup thinly sliced red onion (about 1/2 medium)
• 4 large oranges
• 1 - 5 ounce package arugula (about 10 cups packed)
• 1 cup fresh mint leaves (from about 2 bunches)
• 1 - 5 ounce piece ricotta salata (salted dry ricotta cheese),cut into 1 1/2-inch-long, 1/4-inch-thick slices

Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Can be made 1 day ahead. Cover; chill to store. Bring to room temperature and rewhisk before using.

Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.

Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.

Add arugula, and mint to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.

Per Serving: 127 Calories; 6g Fat (41.9% calories from fat); 2g Protein; 16g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 18mg Sodium. Exchanges: 1 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

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