© Maura McEvoy
Arugula, Fennel and Orange Salad
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ACTIVE:
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TOTAL TIME:
20 MIN
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SERVINGS:
6
- BASIC-EASY
- FAST
- HEALTHY
- VEGETARIAN
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3 navel oranges
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3 tablespoons extra-virgin olive oil
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2 tablespoons balsamic vinegar
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Salt and freshly ground pepper
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1 medium fennel bulb—trimmed, cored and thinly sliced crosswise
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4 scallions, white and tender green parts only, thinly sliced
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2 bunches of arugula, trimmed
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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.
