This is a traditional Italian salad served on wild greens. Here I use fresh arugula.
Original recipe makes 4 servings
Ingredients
1 bulb fennel, trimmed and sliced
2 large oranges, sliced into rounds
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon poppy seeds
salt to taste
2 bunches arugula – rinsed, dried and chopped
-
PREP
15 mins
-
READY IN
45 mins
Directions
- Place the fennel and orange in a large bowl. Drizzle with olive oil and vinegar; sprinkle with poppyseeds and salt. Chill and serve over a bed of arugula.
Nutrition
Calories: 128 kcal
Carbohydrates: 20.2 g
Cholesterol: 0 mg
Fat: 4.7 g
Fiber: 6.1 g
Protein: 4.9 g
Sodium: 65 mg