Arugula, Fennel, and Orange Salad30 Reviews
- Prep: 15 min
- Ready In: 15 min
“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.” - by Ms.P.
Original recipe yields 6 servings
- Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
- 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.
Amount Per Serving (6 total)
- 143 cal
- 9.7 g
- 14.3 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"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... i..." See moret was delicious."
"Made it for the first time. Never had fennel before, didn't even know what it looked like. LOVED IT! ..." See more"
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