Arugula, Fennel and Orange Salad Recipe

Name: Arugula, Fennel and Orange Salad Recipe
Total time: 30 min
Yield: 4
Ingredients: For the Salad:; 1 (7-ounce) bag arugula (about 7 cups); 1 large fennel bulb, cored and very thinly sliced (about 3 cups), fronds reserved; 1/4 small red onion, thinly sliced (about 1/4 cup); 2 navel oranges, cut into skinless, pithless segments (see video here ); For the Dressing:; 1 teaspoon Dijon mustard; 2 teaspoons honey; 5 tablespoons white wine vinegar; 1/2 cup extra virgin olive oil; Kosher salt and freshly ground black pepper

Spicy arugula, finely sliced fennel, and juicy oranges make a simple and elegant autumn salad. Each bite is peppery, tart, and sweet.

Arugula, Fennel and Orange Salad Recipe

Active 30 mins

Total 30 mins

Serves 4 servings

For the Salad:

1 (7-ounce) bag arugula (about 7 cups)
1 large fennel bulb, cored and very thinly sliced (about 3 cups), fronds reserved
1/4 small red onion, thinly sliced (about 1/4 cup)
2 navel oranges, cut into skinless, pithless segments (see video here)

For the Dressing:

1 teaspoon Dijon mustard
2 teaspoons honey
5 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Combine the arugula, fennel, fennel fronds, and orange segments in a large bowl.
In a small bowl, whisk mustard, honey, and vinegar. Whisking constantly, drizzle in olive oil. Season to taste with salt and pepper. Dress salad as desired (not all the dressing needs to be used). Serve immediately. Extra dressing can be stored in an airtight container in the refrigerator for up to 1 month.

Nutrition Facts (per serving)
308	Calories
28g	Fat
15g	Carbs
3g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	308
% Daily Value*
Total Fat 28g	35%
Saturated Fat 4g	19%
Cholesterol 0mg	0%
Sodium 240mg	10%
Total Carbohydrate 15g	5%
Dietary Fiber 4g	14%
Total Sugars 10g
Protein 3g
Vitamin C 40mg	199%
Calcium 132mg	10%
Iron 1mg	8%
Potassium 532mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)