Arugula Salad with Dates and Almonds

Serves: 6
6 ounce baby arugula
4 tablespoons organic olive oil
1 tablespoon freshly squeezed lemon juice
4 large oranges, peeled, cut crosswise into 1/3-inch thick rounds
15 dried dates, halved and pitted
Shaved Parmesan cheese
1 cup toasted salted almonds – coarsely chopped

Toss the arugula with 2 tablespoons olive oil and lemon juice in a large bowl until well coated. Season with salt and pepper to taste. Mound arugula in a large shallow platter. Top with orange rounds, dates and cheese shavings. Drizzle remaining olive oil over. Sprinkle salad with almonds and serve.


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