Prep 15 mins
Cook 0 mins
Cooking Light, OCTOBER 2001
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 3⁄4 teaspoon honey
- 2 garlic cloves, crushed
- 6 navel oranges
- 3 cups trimmed arugula
- 6 tablespoons crumbled feta cheese
- Combine first 4 ingredients in a small bowl, stirring with a whisk.
- Peel oranges, and cut each crosswise into 6 slices. Arrange 6 orange slices on each of 6 arugula-lined plates. Sprinkle 1 tablespoon feta over each salad, and drizzle each with 1 tablespoon dressing.
With some tweaking I made this 5 stars to our taste. I used a very small amount of fresh pressed garlic and about 4 times the honey which I melted slightly as it was a creamed version. For the arugula I used a mix that included it as that is what I had on hand. I could make this again.