Wild arugula and orange salad with baked feta, honey and za’atar Recipe - Los Angeles Times
With a name that sounds like an exotic superhero, za’atar can save food from blandness with just a sprinkle. The woodsy, herbal, citrusy spice blend from the Middle East is thrilling to eat — one...
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Ingredients
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/8 teaspoon fine sea salt
- Freshly ground pepper
- 4 cups arugula, preferably wild
- 1/2 cup thinly sliced red onion
- Prepared dressing
- 3 small oranges, cut into supremes
- 8 ounces feta, cut into 1-inch cubes
- Honey for drizzling
- Za’atar for sprinkling
- 1/4 cup marcona almonds
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