This delicious salad features the tang of citrus and the piquancy of hot pepper sauce.
[quicklook-recipe prep_time=”25 min” cook_time=”” serves=”4″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 1/2 cup orange juice
- 2 tablespoons red wine vinegar
- 2 teaspoons jalapeño pepper sauce
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon pepper
[/ingredients-left]
[ingredients-right]
- 8 cups arugula leaves
- 2 cups torn romaine lettuce
- 1 cup yellow and/or red cherry tomatoes, halved
- 1 navel orange, peeled and sliced into half-rounds
- 6 oil-cured black olives, slivered
- 1/2 small red onion, thinly sliced
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a small bowl, whisk together the orange juice, vinegar, jalapeño pepper sauce, oil, salt, sugar, and pepper.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]In a salad bowl, combine the arugula, lettuce, tomatoes, orange, olives, and onion. Add the dressing, tossing to coat well. Serves 4.[/step-item]
[/step-list-wrapper]
[nutrition-info calories=”79″ calories_fat=”” fat=”3g” sat_fat=”0g” choles=”0mg” sodium=”461″ carbs=”” sugars=”” protein=”3g” fiber=”4g”]
[/nutrition-info]
