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 how much is 2 bunches of arugula? I don't usually see it sold in bunches.
About five cups.
Quite apart from its own merits, this makes a lovely accompaniment to the Porchetta-Style Pork Roast, and since that recipe calls for fennel fronds, this one gives you a way to use the bulbs. Consider doubling the dressing and then adding it to taste; the last time I made the salad, it didn't seem adequately dressed.
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.