Orange Arugula And Kalamata Olive Salad Food

ORANGE, ARUGULA, AND KALAMATA OLIVE SALAD

Steps:

• Combine first 4 ingredients. Combine arugula, fennel, onion, and olives in a large bowl.
• Drizzle lemon mixture over arugula mixture; toss gently to coat.
• Top with orange sections.

ARUGULA SALAD WITH OLIVES, PANCETTA, AND PARMESAN SHAVINGS

Steps:

• Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain.
• Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugula and olives in medium bowl; toss with dressing. Divide salad between plates. Top with pancetta and Parmesan shavings.

ARUGULA AND MINT SALAD WITH OIL-CURED BLACK OLIVES, ORANGES, AND RICOTTA SALATA

Steps:

• Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. 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, mint, and olives 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.

ARUGULA, FENNEL AND ORANGE SALAD

Steps:

• Whisk minced shallots, olive oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper.
• Cut all peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. Combine arugula, fennel and onion in large bowl. Toss with enough dressing to coat. Add orange segments; toss to combine. Season salad to taste with salt and pepper and serve.