Cara Cara Orange, Arugula, and Vidalia Onion Salad with Ricotta Salata and Pomegranate
Recipe created by Moira Hodgson
Servings: Serves 2–4
  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp. fresh lemon juice plus more lemon juice to taste
  • Sea salt and freshly ground pepper
  • 2 bunches arugula or about 4 ounces baby arugula
  • 1 large Cara Cara orange , peel and pith removed, sliced crosswise
  • 1/2 Vidalia onion , peeled and thinly sliced
  • 1/4 pound ricotta salata , thinly shaved
  • 4 Tbsp. pomegranate seeds
  • 2 Tbsp. mint leaves
  • Directions
    In a small bowl, combine oil and lemon juice to make a dressing. Season to taste with salt and pepper.

    Place arugula in a medium bowl and toss with dressing. Transfer to a serving platter; top with orange slices, onion slices, and ricotta salata. Sprinkle with pomegranate seeds and mint leaves; serve.