Arugula, Fennel, and Orange Salad

Arugula, Fennel, and Orange Salad

32 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    15 m
Ms.P.
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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 (32)

Rate This Recipe
FUNJEN79
37

FUNJEN79

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

JCAINE

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

Salvatrice
22

Salvatrice

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.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Spring Salad with Fennel and Orange

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Arugula Salad with Bacon and Butternut Squash