This delicious salad features the tang of citrus and the piquancy of hot pepper sauce.
- prep 25 min
- serves 4
- 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
- 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
How to make it
Nutritional Information(per serving)
- Calories: 79
- Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 461
- Protein: 3g
- Fiber: 4g
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