This fresh and colorful salad is a perfect side to grilled chicken or pork tenderloin. As you eat, the citrus juices mingle with the oil, so you don't even have to mix up a dressing.

Source: Midwest Living

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Credit: Paul Lowe

Recipe Summary test

total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • On a large platter, arrange oranges, dates, feta cheese, pine nuts and a handful or two of arugula. Season with salt and pepper and drizzle with olive oil.

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*PREP TIP

You definitely don't want bitter pith on your citrus slices in this salad, so don't peel them by hand. Instead, set the fruit on a cutting board. Use a sharp knife to remove the skin, cutting off strips from top to bottom, and working your way around. Use the knife to remove any lingering pith you might have missed.

Nutrition Facts

243 calories; fat 11g; cholesterol 17mg; saturated fat 3g; carbohydrates 35g; mono fat 4g; poly fat 2g; insoluble fiber 5g; sugars 29g; protein 5g; vitamin a 414.6IU; vitamin c 70mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.1mg; vitamin b6 0.2mg; folate 52.9mcg; vitamin b12 0.3mcg; sodium 287mg; potassium 443mg; calcium 161mg; iron 0.5mg.
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