Arugula Citrus Salad
- 2 cups arugula, rinsed & dried
- 1/4 cup romaine lettuce, chopped, rinsed, & dried
- 1 tsp extra virgin olive oil
- Zest and juice of one lemon
- Satsuma or clementine, peeled and segmented
- Toss the arugula and romaine with the olive oil and pile into a tall stack on a dinner plate.
- Top the stack with the lemon zest and juice.
- Arrange the orange segments in and around the pile of greens.
- Serve immediately.
For an extra splash of color and flavor, top the salad with a few drizzles of balsamic vinegar glaze.
For milder flavor, use the zest and juice from an orange instead of a lemon.
Serving size: 1 salad. Contains 82 calories, 5 grams of fat, 1 gram of saturated fat, 0 grams of trans fat, 0 milligrams of cholesterol, 7 milligrams of sodium, 10 grams of carbohydrate, 2 grams of fiber, 1 gram of sugar, and 9 grams of protein.
Arugula dresses up any salad, giving it an extra touch of class. Try the clementine salad above for a great example of what arugula brings to the table!
Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.