Sliced Orange Salad with Sauteed Olives and Ricotta Salata

Sliced Orange Salad with Sauteed Olives and Ricotta Salata
12 Ingredients
  • 6 medium navel oranges
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoon finely chopped fresh rosemary leaves
  • 1 cup oil-cured black olives, pitted and halved
  • 12 cups lightly packed baby spinach or arugula leaves
  • Finely ground sea salt, preferably gray salt
  • Freshly ground black pepper
  • 4 ounces ricotta salata
  • 2 medium navel oranges, juiced
  • Twice the amount of olive oil as orange juice
  • Finely ground sea salt, preferably gray salt
  • Freshly ground black pepper
Nutrition
147
7% daily value
10 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

13% 9

Saturated

10% 2

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

6% 17

Carbs (net)

- 13

Fiber

16% 4

Sugars

- 10

Sugars, added

- 0

Protein

7% 4

Cholesterol

2% 6

Sodium

17% 414

Calcium

12% 124

Magnesium

11% 45

Potassium

9% 416

Iron

10% 2

Zinc

4% 0

Phosphorus

9% 64

Vitamin A

22% 199

Vitamin C

85% 76

Thiamin (B1)

9% 0

Riboflavin (B2)

12% 0

Niacin (B3)

5% 1

Vitamin B6

13% 0

Folate equivalent (total)

27% 110

Folate (food)

- 110

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

13% 2

Vitamin K

149% 179
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