1 softball-size seedless orange
1 bag arugula (5 ounces)
Juice of 1/2 lemon
Extra virgin olive oil (EVOO), for drizzling
Salt and freshly ground pepper
Cut the ends and the skin off the orange and slice it into disks. Arrange the arugula on a serving platter and scatter the orange slices on top. Squeeze the lemon directly over the orange slices, drizzle with EVOO and season with salt and pepper. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.