Orange and Arugula Salad

This easy, fresh-tasting salad goes well with a variety of pasta, chicken and fish recipes!


  • 1 softball-size seedless orange
  • 1 bag arugula (5 ounces)
  • Juice of 1/2 lemon
  • Extra virgin olive oil (EVOO), for drizzling
  • Salt and freshly ground pepper


Cut the ends and the skin off the orange and slice it into disks.

Arrange the arugula on a serving platter and scatter the orange slices on top. Squeeze the lemon directly over the orange slices, drizzle with EVOO and season with salt and pepper.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to

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Rachael Ray