Orange and Fennel Salad


User Avatar
Member since 2009
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

Colorful and crunchy—the sweetness of the oranges is a tasty contrast to the sharp clean taste of the raw fennel. Save any juice that accumulates when you slice the oranges and use it when making the dressing, if you like.

Nutrition

Per serving (about 9oz/258g-wt.): 260 calories (160 from fat), 18g total fat, 2.5g saturated fat, 0mg cholesterol, 320mg sodium, 25g total carbohydrate (7g dietary fiber, 15g sugar), 4g protein


Ingredients You'll Need

3 tablespoons orange juice
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 cups arugula
1 medium fennel bulb, trimmed, halved lengthwise and thinly sliced
3 large navel oranges, peeled and sliced into thin rounds
1 small red onion, peeled and thinly sliced
1/3 cup sliced almonds


Directions

In a small bowl, whisk together orange juice and olive oil. Taste and adjust seasoning with salt and pepper.


Divide arugula among 4 salad plates; set aside. Toss fennel with orange slices and red onions, then arrange on top of arugula. Drizzle reserved dressing over the top, garnish with almonds and serve.


Questions, Comments & Reviews



More Great Recipes: Gluten-Free | High Protein | Macrobiotic | Vegan
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11273 Downloads
FREE
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart