Carrot Salad with Oranges, Olives and Arugula
A fresh carrot salad featuring oranges, olives and arugula from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g young carrots
- 100 g black olives (pitted)
- 1 bunch arugula
- 1 orange
- Salt
- freshly ground pepper
- extra virgin olive oil
- 1 lemon (juice)
- 1 Orange (juice)
- 1 tsp Dried oregano
- 1 large white onion
Instructions
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1.
Peel the carrots and cut them lengthwise into thin sticks. Whisk together 4 tbsp olive oil, orange juice, lemon juice, salt, pepper and oregano for the dressing. Place the carrots in a bowl and drizzle with the dressing, tossing occasionally; let marinate for 30 minutes.
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2.
Wash the arugula, dry it thoroughly, then chop it into small pieces. Peel the onion and slice it into thin rings. Peel the orange, segment it, and cut into bite‑sized pieces, reserving the juice. Halve the olives.
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3.
After marinating, combine the orange segments, onion rings and olives with the carrots. Transfer to a serving platter, sprinkle with arugula, and serve immediately alongside fresh crisp white bread.
