Arugula Fennel And Orange Salad Best Recipes

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ARUGULA, FENNEL AND ORANGE SALAD

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Arugula, Fennel and Orange Salad image

Yield Serves 6

Number Of Ingredients 7

Ingredients:

  • 1/4 cup minced shallots
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 2 large oranges
  • 7 cups arugula (about 10 large bunches), trimmed
  • 1 large fennel bulb, quartered lengthwise, cored, thinly sliced crosswise
  • 1 small red onion, thinly sliced

Steps:

  • Whisk minced shallots, olive oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper.
  • Cut all peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. Combine arugula, fennel and onion in large bowl. Toss with enough dressing to coat. Add orange segments; toss to combine. Season salad to taste with salt and pepper and serve.

FENNEL-ARUGULA SALAD WITH ORANGES

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Fennel-Arugula Salad with Oranges image

An orange-mustard vinaigrette perfectly complements mellow fennel and peppery arugula in this easy-to-make salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

Ingredients:

  • 2 oranges, peel and pith removed
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 large fennel bulb, cored and very thinly sliced, fronds reserved
  • 5 ounces baby arugula (5 cups)

Steps:

  • Working over a medium bowl, cut out orange segments, then squeeze juice from membranes. To a jar, add 2 tablespoons juice, vinegar, mustard, and oil; season with salt and pepper. Shake to combine.
  • Combine fennel and fronds, arugula, and orange segments in a bowl. Drizzle with dressing and toss to combine.

Nutrition Facts : Calories 103 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

ARUGULA, FENNEL AND ORANGE SALAD

Web



Arugula, Fennel and Orange Salad image

Make and share this Arugula, Fennel and Orange Salad recipe from Food.com.

Provided by dicentra

Categories     Citrus

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients:

  • 3 navel oranges
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • salt & freshly ground black pepper
  • 1 medium fennel bulb, trimmed, cored and thinly sliced crosswise
  • 4 scallions, white and tender green parts only, thinly sliced
  • 2 bunches arugula, trimmed

Steps:

  • Using a sharp knife, peel the oranges, removing the bitter white pith; slice crosswise 1/4 inch thick.
  • In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the fennel, scallions and arugula and toss.
  • Add the oranges. Season with salt and pepper and serve.

Nutrition Facts : Calories 109.3, Fat 7, SaturatedFat 0.9, Sodium 22.7, Carbohydrate 12.4, Fiber 3, Sugar 6.2, Protein 1.3

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