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Arugula, Fennel, and Orange Salad

Arugula, Fennel, and Orange Salad

Name: Arugula, Fennel, and Orange Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 tablespoon honey; 1 tablespoon lemon juice; ½ teaspoon salt; ½ teaspoon ground black pepper; ¼ cup olive oil; 1 bunch arugula; 2 orange, peeled and segmented; 1 bulb fennel bulb, thinly sliced; 2 tablespoons sliced black olives

Rating: 4.63 stars

75 Ratings
61 Reviews
11 Photos

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.

By Ms.P.

Recipe Summary

prep:

15 mins

total:

15 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

1 tablespoon honey
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives

Directions

Step 1

Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.

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Step 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 Facts

Per Serving:

143.3 calories; 2.1 g protein; 14.3 g carbohydrates; 0 mg cholesterol; 250.2 mg sodium. Full Nutrition

Reviews (61)

Most helpful positive review

FUNJEN79

04/05/2010

Love this! I eliminated the olives and used dole canned mandarin oranges instead of the fresh ones. I also added some balsamic vinegar and a little juice from the canned oranges to the dressing... it was delicious. Read More

Helpful

(48)

Most helpful critical review

QASIMARA

01/10/2011

I would have used canned mandarin oranges. The Navel oranges I used were not the flavor I wanted and I could not make the dressing work but I used unfair trade olive oil so... Advisory: when cutting a fennel bulb remove a wedge-shaped section of the core. If you don't the result is an octopus "head" and "tentacles" protruding from it. Read More

Helpful

(20)

75 Ratings

5 star values: 54
4 star values: 15
3 star values: 5
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

FUNJEN79

04/05/2010

Helpful

(48)

Salvatrice

10/03/2008

I also grew up eating this type of salad minus the arugula. I will try it with the arugula.....an elegant addition I'm sure. Try adding chili flakes and squeeze an orange into the dressing as well. This reminds me of Sicily. Read More

Helpful

(28)

Diane442

02/01/2010

What a delicious salad. Thanks for sharing! I have used fennel in a creamy potato soup recipe that I have and we love that one so decided to branch out with another fennel recipe. I made this salad last night when we had friends over. We paired the salad with To Die For Fettuccine Alfredo (also on this site) and they worked perfectly together - one rich and very creamy the other crunchy and sharp-sweet. I doubled the dressing recipe just to be sure I'd have enough. (I can always use up leftover dressing on other salads/steamed veggies.) I probably ended up adding a bit more lemon juice than the recipe calls for - just a matter of personal taste. I was worried the honey sweetness would be too much but not at all: it really works with the stronger arugula and fennel flavors. I used seedless clementine wedges instead of oranges just b/c that's what we had at the house. All-in-all a 5-star recipe. Tastes great looks so bright and colorful and it's an ideal way to break away from boring lettuce salads! Read More

Helpful

(26)

JCAINE

07/09/2009

Made it for the first time. Never had fennel before didn't even know what it looked like. LOVED IT! Read More

Helpful

(22)

QASIMARA

01/10/2011

Helpful

(20)

JBHALL

01/03/2011

I decided I had to make a salad with fennel for some friends. I don't know; I just felt like using fennel. I found this recipe. I had never used fennel before nor arugula....and black olives with oranges? Well it works! The salad was delicious everybody loved it and I had no leftovers! Suggestioin: cut the fennel bulb into small-to-medium pieces. Read More

Helpful

(16)

Christie

07/07/2009

I prepared this dish for the 4th of July. I used my garden grown arugula which made it extra special. I also substituted canned manderin oranges for fresh and added balsamic to the dressing. A great dressing to the best tasting greens ever. Read More

Helpful

(15)

Marti Darling

01/21/2009

Fantastic combo of flavors! I could not have gotten my husband to eat Arugula in the past. He had seconds of this. My new favorite salad. Read More

Helpful

(14)

AmyfromIL

03/15/2010

Pretty salad easy to make nice flavor and texture blend. Read More

Helpful

(12)

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Nutritional Information

Arugula, Fennel, and Orange Salad

Servings Per Recipe: 6
Calories: 143.3

% Daily Value *

protein: 4 %

carbohydrates: 5 %

exchange other carbs:

dietary fiber: 14 %

sugars:

fat: 15 %

saturated fat: 7 %

cholesterol:

vitamin a iu: 24 %

niacin equivalents: 5 %

vitamin b6: 5 %

vitamin c: 70 %

folate: 17 %

calcium: 11 %

iron: 6 %

magnesium: 12 %

potassium: 12 %

sodium: 10 %

thiamin: 7 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.