Arugula, Fennel, and Orange Salad recipe

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Ingredients

1 tablespoon honey
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives

Nutrition Info

143.3 calories
carbohydrate: 14.3 g
cholesterol: : -
fat: 9.7 g
fiber: 3.4 g
protein: 2.1 g
saturatedFat: 1.3 g
servingSize: -
sodium: 250.2 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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