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Orange and Fennel Salad

Serves 8
Time 15 min
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.
Ingredients
  • 3 tablespoons orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 4 cups packed baby arugula
  • 1 medium fennel bulb,trimmed, cored, halved lengthwise and thinly sliced
  • 3 large navel oranges, peeled and sliced into thin rounds
  • 1 small red onion, thinly sliced and soaked in cold water
  • 1/3 cup sliced almonds, toasted
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Method

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

Remove onion from water and discard liquid. Set aside.

Divide arugula among salad plates. 

Toss fennel with orange slices and onions, then arrange on top of arugula. 

Drizzle with dressing and garnish with almonds.

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.
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  • 3 tablespoons orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 4 cups packed baby arugula
  • 1 medium fennel bulb,trimmed, cored, halved lengthwise and thinly sliced
  • 3 large navel oranges, peeled and sliced into thin rounds
  • 1 small red onion, thinly sliced and soaked in cold water
  • 1/3 cup sliced almonds, toasted
Shop with Prime

Exclusively for Prime members in select ZIP codes.