Bon Appetit/November 2002

Arugula Salad with Oranges, Pomegranate Seeds, and Goat Cheese
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10-12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice 2 tablespoons thawed frozen orange juice concentrate
3/4 teaspoon coarse salt 1/2 teaspoon ground black pepper 5 oranges
14 ounces arugula (about 16 cups) 3/4 cup pomegranate seeds or dried cranberries 1 5.5-ounce package soft fresh goat cheese, crumbled (about 1 cup)
1/3 cup finely chopped red onion



1 Whisk first 5 ingredients in bowl to blend.
2 Cut off peel and white pith from oranges. Cut oranges into 1/4 to 1/2-inch-thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl. Add remaining ingredients and toss to combine. Toss salad with enough dressing to coat and serve.

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