Orange and Black Olive Salad

Orange and Black Olive Salad: serves 4

I've seen a number of different recipes for this traditional Mediterranean salad, and am always intrigued by the combination of ingredients. The first night that I tried my version on some friends, it was a huge hit! I happen to like arugula's, but you can use any kind of lettuce you like, or even mixed greens.

INGREDIENTS

• 4 juicy oranges
• 1/4 cup chopped fresh mint
• 1 tablespoon extra-virgin olive oil
• 1/4 to 1 garlic clove, minced (about 1/2 to 1 teaspoon), or to taste
• 1/4 teaspoon ground coriander
• Pinch of cayenne, optional
• Pinch of sugar
• Salt to taste
• 1 large bunch of arugula, stems removed, rinsed well and spun dry
• 2 tablespoons sliced pitted black olives (either Californian or Mediterranean)
• 1 cup 1/2-inch croutons

DIRECTIONS
With a serrated knife, cut away orange peels and pith and discard, and cut oranges crosswise into thin slices. In a bowl toss the slices gently with the mint, olive oil, garlic, coriander, cayenne (if using), sugar, and salt to taste. Line the bottom of a platter with the arugula. Arrange the oranges on top, overlapping the slices. Sprinkle the olives over the oranges, and serve each portion topped with one-fourth of the croutons.

Nutritional Analysis per serving: 171 calories; 36% calories from fat; 7 grams of fat; 138 milligrams of sodium

Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton