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Arugula, Fennel, and Orange Salad Recipe

Recipe by: Ms.P.

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In15 m
  • 1Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
  • 2Place 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.
Ingredients
  • 6 servings
  • 143 cals
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 1 bunch arugula
  • 2 orange, peeled and segmented
  • 1 bulb fennel bulb, thinly sliced
  • 2 tablespoons sliced black olives
Nutrition

Amount per serving ( 5 total)

  • Calories:
    143
    7%
  • Fat:
    9.7
    15%
  • Carbs:
    14.3
    5%
  • Protein:
    2.1
    4%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

5 Photos in the recipe
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