Beet, Orange, Mozzarella, and Arugula Salad

I have gotten into the habit of making salads, preferably with veggies and protein, for book club. That way I have at least one healthy, well-rounded vegetarian option. This is what I made last night. I posted a photo of it on Facebook and it generated a lot of interest so I thought I would share the recipe.

I was inspired by this recipe from Leslie Durso that I found on Pinterest.

Here's a link that shows how to prepare the oranges.

Beet, Orange, Mozzarella, and Arugula Salad

Servings: 6
Ingredients:

• 125 grams arugula
• 2 small cooked beets, thinly sliced
• 2 medium oranges, peeled and sliced
• 1 150 gram container fresh mini mozzarella balls
• Seeds from one small pomegranate

Dressing:

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• agave nectar to taste
• Sea salt to taste

Directions:

Arrange the arugula on a large platter. Place the beets and oranges on top in an alternating circular design. Arrange the mozzarella balls on top and sprinkle the pomegranate seeds on.
Whisk together the extra virgin olive oil, balsamic vinegar, and salt. Taste with the arugula. Add a little agave nectar if the arugula is pretty bitter.
Drizzle the dressing over the salad or serve on the side.

Notes:

4/18/12 - Book Club

Nutritional Info:

Nutrition Facts 6 Servings Amount Per Serving Calories 289.2 Total Fat 24.2 g Saturated Fat 2.7 g Polyunsaturated Fat 2.7 g Monounsaturated Fat 13.3 g Cholesterol 0.0 mg Sodium 57.5 mg Potassium 206.7 mg Total Carbohydrate 13.8 g Dietary Fiber 2.7 g Sugars 5.8 g Protein 5.7 g Vitamin A 11.0 % Vitamin B-12 0.0 % Vitamin B-6 1.3 % Vitamin C 50.2 % Vitamin D 0.0 % Vitamin E 0.4 % Calcium 5.6 % Copper 1.4 % Folate 11.7 % Iron 2.8 % Magnesium 3.4 % Manganese 6.1 % Niacin 0.6 % Pantothenic Acid 1.2 % Phosphorus 1.7 % Riboflavin

 

 

 

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