orange, feta, arugula salad

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It’s time to welcome the coming of Spring with lighter fare, and this salad is a great start.   Serve this tempting arugula salad, mixed with oranges and feta, as a side dish to a simple grilled rib eye steak or grilled swordfish, or plate up a large salad bowl and served on its own. You can add kalamata olives to add another dimension of flavor.

orange_feta_arugula.jpgIngredients
2 cara cara oranges
2 blood oranges
1/2 cup crumbled feta cheese
2 cups total of mixed greens, frisee, and baby arugula, trimmed
cracked fresh pepper (use a pepper mill)
1/2 cup extra virgin olive oil
Note: The feta cheese can be salty, so taste before adding salt

preparation
Peel oranges, and carefully remove all skin and pith–the white substance between the peel of an orange and the fruit itself. Cut each orange crosswise into 6 slices.

Trim the stems from the arugula and thoroughly clean to remove sand/grit. Place in a large bowl and toss with salad dressing.

plating the dish
Add the mixed greens in a mound in the center of a plate. Arrange the orange slices nicely on top. Sprinkle with crumbled feta, and add kalamata olives if you desire.  Drizzle olive oil over the entire salad. Add salt and pepper to taste.