Sara B. Ducey, M.S., CNE

www.saraducey.com

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Arugula Salad

• 2 cups of romaine lettuce, torn into pieces

• 2 cups of arugula, torn into pieces

• 2 endive, cut into 1 and 1/2 inch lengths (toss the cores)

• 3 oranges (2 cut into small pieces); one juiced (reserve juice for dressing)

• 3 ears of raw corn -- cut the kernels off the cob

• toss the greens in the salad bowl; sprinkle the corn kernels and then the orange pieces on top.

• Pour the dressing at the table and then toss.

• Dressing: 1/4 cup olive oil and the orange juice from the orange