Orange and Fennel Salad
4

Serves 4

Colorful and crunchy, the sweetness of the oranges in this salad is a tasty contrast to the sharp clean flavor of fennel. Save any juice that accumulates when you slice the oranges and use it when making the dressing, if you like.

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    Ingredients: 
    • 3 tablespoons orange juice
    • 1/4 cup extra virgin olive oil
    • 1/2 teaspoon salt
    • Ground black pepper, to taste
    • 2 cups packed baby arugula
    • 1 medium fennel bulb, trimmed, halved lengthwise and thinly sliced
    • 3 large navel oranges, peeled and sliced into thin rounds
    • 1 small red onion, thinly sliced
    • 1/3 cup sliced almonds, toasted
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    Method: 

    In a small bowl, whisk together orange juice, olive oil, salt and pepper to make a dressing.

    Divide arugula among 4 salad plates. Toss fennel with orange slices and red onions, then arrange on top of arugula. Drizzle with dressing and garnish with almonds.

    Nutritional Info: 
    Per Serving:260 calories (160 from fat), 18g total fat, 2.5g saturated fat, 0mg cholesterol, 320mg sodium, 25g carbohydrate (7g dietary fiber, 15g sugar), 4g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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