Arugula, Fennel, and Orange Salad
"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."
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 1 tablespoon honey
- 2 tablespoons sliced black olives
- 1 bunch arugula
- 2 orange, peeled and segmented
- 1 bulb fennel bulb thinly sliced
- Carbohydrate 1.91767930634154 g
- Cholesterol 0 mg
- Fat 2.56592611372525 g
- Fiber 0.172728474023249 g
- Protein 0.0964168749960498 g
- Saturated Fat 0.353502778140151 g
- Serving Size 1 1 serving (10g)
- Sodium 25.0737777572613 mg
- Sugar 1.74495083231829 g
- Trans Fat 0.0776641111777179 g
- Calories 30 calories
Directions 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.
