Arugula, Fennel And Orange Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2bunches arugula, well rinsed and dried
- 1cup slivered fresh fennel bulb
- 2navel oranges, in segments
- 3tablespoons fresh orange juice
- 2teaspoons Dijon mustard
- 2tablespoons extra-virgin olive oil
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
137 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 4 grams protein; 70 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the heavy stems from the arugula and place the leaves in a salad bowl. Add the fennel and orange segments and toss together.
- Step 2
Beat the orange juice and mustard together. Beat in the oil and pour the dressing over the salad. Season with pepper and toss.
Private Notes
Comments
About five cups.
About how much is 2 bunches of arugula? I don't usually see it sold in bunches.
Used 1 T of lemon juice and 2 T of orange juice in the dressing to make it a little tangier. Salad got rave reviews.
Arugula/Orange/Fennel is a great combination. There are a few of us who are allergic to mustard and salads can be a minefield in this respect. If you want an interesting and mustard free version of arugula/orange/fennel, consider Naz Deravian's version from his "Bottom of the Pot" cookbook.
Add pomegranate seeds if available
Used 1 T of lemon juice and 2 T of orange juice in the dressing to make it a little tangier. Salad got rave reviews.