Arugula Citrus Salad

Written By Judy Doherty
Arugula Citrus Salad

Arugula Citrus Salad

Yield 1
Author Judy Doherty
Prep time
5 Min
Total time
5 Min
Lemon juice and satsumas (or clementines) are what give this salad its special flavor.

Ingredients

  • 2 cups arugula, rinsed, dried
  • 1/4 cup romaine lettuce, chopped, rinsed, dried
  • 1 teaspoon extra virgin olive oil
  • zest and juice of one lemon
  • satsuma or clementine, peeled and segmented

Instructions

  1. Toss the arugula and romaine with the olive oil. Pile high on a dinner plate.
  2. Top with lemon zest and juice. Set the orange segments in and around the pile of greens.
  3. Serve immediately.
  4. Chef's Tips: For extra flavor and color you can sprinkle with balsamic vinegar glaze.

Nutrition Facts

Calories

88.74

Fat

4.48 g

Sat. Fat

0.59 g

Carbs

12.81 g

Fiber

2.24 g

Net carbs

10.58 g

Sugar

8.51 g

Protein

1.9 g

Sodium

12.86 mg

Cholesterol

0 mg
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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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