Arugula, Fennel, and Orange Salad

I grew up eating fennel, but I’ve noticed it’s not very common in the US. For all the fennel lovers like me, here is a delicious and good looking recipe. For the non fennel lovers, you can easily substitute celery.

Original recipe makes 6 servings

Ingredients

1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives

  • PREP

    15 mins

  • READY IN

    15 mins

Directions

  1. Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
  2. Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

Nutrition

Calories: 143 kcal
Carbohydrates: 14.3 g
Cholesterol: 0 mg
Fat: 9.7 g
Fiber: 3.4 g
Protein: 2.1 g
Sodium: 250 mg

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