Sliced Orange Salad with Sauteed Olives and Ricotta Salata

Sliced Orange Salad with Sauteed Olives and Ricotta Salata
11 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
  • Finely ground sea salt, preferably gray salt
  • Freshly ground black pepper
Nutrition
141
7% daily value
10 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

13% 8

Saturated

10% 2

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

5% 16

Carbs (net)

- 13

Fiber

14% 3

Sugars

- 10

Sugars, added

- 0

Protein

6% 3

Cholesterol

2% 6

Sodium

5% 109

Calcium

10% 99

Magnesium

6% 25

Potassium

6% 280

Iron

6% 1

Zinc

3% 0

Phosphorus

7% 52

Vitamin A

10% 86

Vitamin C

77% 70

Thiamin (B1)

7% 0

Riboflavin (B2)

8% 0

Niacin (B3)

4% 1

Vitamin B6

9% 0

Folate equivalent (total)

16% 63

Folate (food)

- 63

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

8% 1

Vitamin E

9% 1

Vitamin K

52% 63

Sugar alcohols

- 0

Water

- 125
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