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Arugula, Fennel, and Orange Salad

Arugula, Fennel, and Orange Salad

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Ms.P.

I grew up eating fennel, but I've noticed it's not very common in the US. For all the fennel lovers like me, here is a delicious and good looking recipe. For the non fennel lovers, you can easily substitute celery.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
  2. Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.
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Reviews

FUNJEN79
37
4/5/2010

Love this! I eliminated the olives and used dole canned mandarin oranges instead of the fresh ones. I also added some balsamic vinegar and a little juice from the canned oranges to the dressing... it was delicious.

JCAINE
22
7/9/2009

Made it for the first time. Never had fennel before, didn't even know what it looked like. LOVED IT!

Salvatrice
22
10/3/2008

I also grew up eating this type of salad, minus the arugula. I will try it with the arugula.....an elegant addition I'm sure. Try adding chili flakes and squeeze an orange into the dressing as well. This reminds me of Sicily.