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Arugula, Fennel and Orange Salad

  • Total Time:
  • Servings: 6

Arugula, fennel and orange blend perfectly in this refreshing salad dish.

KEY: Fall, Winter, Christmas, Easter, New Year's Eve, Appetizers/starters, Salads, Side Dishes, Basic/Easy, Fast, Healthy, No-Cook, Vegetarian

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Ingredients

  • 3 navel oranges
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and freshly ground pepper
  • 1 medium fennel bulb—trimmed, cored and thinly sliced crosswise
  • 4 scallions, white and tender green parts only, thinly sliced
  • 2 bunches of arugula, trimmed

How to make this recipe

  1. Using a sharp knife, peel the oranges, removing the bitter white pith; slice crosswise 1/4 inch thick. In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the fennel, scallions and arugula and toss. Add the oranges. Season with salt and pepper and serve.
Contributed By Photo © Maura McEvoy Published February 2004

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474355 recipes/arugula-fennel-and-orange-salad 2013-12-06 Steven Wagner fall|winter|christmas|easter|new-years-eve|appetizers-starters|salads|side-dishes|6|basic-easy|fast|healthy|no-cook|vegetarian february-2004,steven wagner,arugula fennel and orange salad,cirtus salad,winter salad,balsamic vinaigrette recipes,arugula-fennel-and-orange-salad 474355
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