Carrot Salad with Oranges, Olives and Arugula
Peel carrot and cut lengthwise into thin strips. Make marinade by combining 4 tablespoons of olive oil, orange juice and lemon juice. Season with salt, pepper and oregano. Place carrots into a bowl and drizzle with marinade. Let stand for 30 minutes.
Rinse arugula, spin dry and chop. Peel onion and cut into thin rings. Peel orange, cut out and chop orange segments. Cut olives in half.
Combine orange segments, onion, olives and carrots. Arrange on plates, top with arugula. Serve with fresh crusty white bread.