Orange Fennel Arugula Salad
This light and refreshing Orange Fennel Arugula Salad is ideal to serve with spicy or rich foods. The zesty orange blends perfectly with the delicate flavor of fennel and the peppery arugula.
Servings: 6 servings
Calories: 125kcal
Ingredients
- 2 oranges peeled and sliced
- 1 fennel bulb sliced thinly
- 4 ounces bag of baby arugula
- ⅓ cup black olives pitted and chopped
- ¼ cup pecans or walnuts, chopped
Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 small garlic clove crushed
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon honey OR ½ teaspoon sugar
Instructions
- Peel the oranges, removing all the white pith. Slice them into thin rounds or segment them.
- Trim the fennel bulb, cut it in half lengthways and slice across the bulb as thinly as possible. A mandolin or a food processor works as well.
- Grab a large salad bowl and combine the baby arugula, slices of oranges, fennel, and olives.
- Make the dressing: Mix the oil, vinegar, garlic, salt, pepper, and sugar. Pour over the salad, toss together and allow it to stand for a few minutes.
- Sprinkle with chopped pecans or walnuts and serve right away.
Notes
Make the salad and serve it right away. The dressing on the arugula will make it wilt and look sad if left out too much.
Nutrition
Serving: 1g | Calories: 125kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 240mg | Potassium: 337mg | Fiber: 3g | Sugar: 8g | Vitamin A: 631IU | Vitamin C: 31mg | Calcium: 76mg | Iron: 1mg
