• 1 orange, skin and white pith removed, then sliced into 1/4 inch rounds
  • 5 to 6 cups arugula
  • 1/2 small red onion, chopped
  • 1 tablespoon orange marmalade
  • 1 lemon or lime
  • 3 tablespoons EVOO Extra Virgin Olive Oil
  • Salt and pepper


Serves: 4 servings


Lightly toss the orange discs, arugula and red onion and arrange on a platter. Whisk together the marmalade, lemon or lime juice and EVOO. Drizzle over salad and season with salt and pepper.