Arugula, Fennel And Orange Salad
Published May 14, 1994
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 bunches arugula, well rinsed and dried
1 cup slivered fresh fennel bulb
2 navel oranges, in segments
3 tablespoons fresh orange juice
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Nutritional analysis per serving (4 servings)
16 grams carbs; 137 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 4 grams fiber; 70 milligrams sodium; 4 grams protein; 10 grams sugar
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.
Powered by
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.