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Fennel and Orange Salad

Fennel and Orange Salad

  • Prep

  • Ready In

Barrett

This is a traditional Italian salad served on wild greens. Here I use fresh arugula.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Place the fennel and orange in a large bowl. Drizzle with olive oil and vinegar; sprinkle with poppyseeds and salt. Chill and serve over a bed of arugula.
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Reviews

AIMEE-JIN
29
10/23/2003

I loved this salad! My family liked it. The salad has a lot of flavor. I made it as a side dish to a quiche. My daughter thought the tastes of the two dishes were too strong, for they didn't compliment. I put two small cans of Mandarin oranges in the salad, which gave it a nice sweet touch. Thanks for the recipe!

WITZKEN
24
11/3/2006

This is absolutely delicious, and I now make it every week or two! The first time I brought it to work, people thought I had gotten it at a fancy deli. They kept saying, "Wow, it looks beautiful!" They were impressed with the fennel too; a few of them had never seen the bulb before. The flavor was wonderful. I also threw in some dried cranberries, which really added to the presentation. If you really wanted to be fancy, you could throw some toasted chopped pecans on there. Awesome recipe!

jpmcminn
24
1/16/2006

I found the fennel flavor to be a bit too overwhelming. My grocer had both large and small fennel bulbs. I used the larger and if I were to make this again I would use a smaller bulb or just use part of a larger bulb. However, the oranges do pair well with the fennel and tone that fennel flavor down. I also used baby spinach instead of arugala. I do not recommend this. Arugala has more flavor than baby spinach. However, this does make for a very pretty dish!