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Salad
2 servings
15 minutes
0 minutes
Melissa's Corporate Chefs
1/2 pound arugula
1/2 red onion, sliced into very thin rings
1 California Blood Orange, peeled and sliced into wedges
1 pint strawberries, rinsed and quartered
Olive oil
1 organic lemon
Salt and pepper to taste
Rinse and dry Arugula and place in a large bowl, being careful not to bruise the leaves.
Add the onion, orange and strawberries.
Drizzle the mixture with olive oil and lightly toss to coat each piece.
Squeeze lemon over the salad and toss again.
Season to taste with salt and pepper.
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