Arugula Fennel And Orange Salad Recipes

ORANGE FENNEL SALAD

Orange Fennel Salad image

Provided by Ina Garten

Time 10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

ARUGULA, FENNEL, AND ORANGE SALAD

Arugula, Fennel, and Orange Salad image

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.

Provided by Ms.P.

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

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

Steps:

Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
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 : Calories 143.3 calories, Carbohydrate 14.3 g, Fat 9.7 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 250.2 mg, Sugar 9.1 g

ARUGULA, FENNEL AND ORANGE SALAD

Arugula, Fennel and Orange Salad image

Yield Serves 6

Number Of Ingredients 7

Ingredients

1/4 cup minced shallots
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
2 large oranges
7 cups arugula (about 10 large bunches), trimmed
1 large fennel bulb, quartered lengthwise, cored, thinly sliced crosswise
1 small red onion, thinly sliced

Steps:

Whisk minced shallots, olive oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper.
Cut all peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. Combine arugula, fennel and onion in large bowl. Toss with enough dressing to coat. Add orange segments; toss to combine. Season salad to taste with salt and pepper and serve.

ARUGULA, FENNEL AND ORANGE SALAD

Arugula, Fennel And Orange Salad image

Provided by Florence Fabricant

Categories easy, lunch, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 bunches arugula, well rinsed and dried
1 cup slivered fresh fennel bulb
2 navel oranges, in segments
3 tablespoons fresh orange juice
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

Remove the heavy stems from the arugula and place the leaves in a salad bowl. Add the fennel and orange segments and toss together.
Beat the orange juice and mustard together. Beat in the oil and pour the dressing over the salad. Season with pepper and toss.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 71 milligrams, Sugar 10 grams, TransFat 0 grams

ARUGULA, FENNEL AND ORANGE SALAD

Arugula, Fennel and Orange Salad image

Make and share this Arugula, Fennel and Orange Salad recipe from Food.com.

Provided by dicentra

Categories Citrus

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 navel oranges
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
salt & freshly ground black pepper
1 medium fennel bulb, trimmed, cored and thinly sliced crosswise
4 scallions, white and tender green parts only, thinly sliced
2 bunches arugula, trimmed

Steps:

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.

Nutrition Facts : Calories 109.3, Fat 7, SaturatedFat 0.9, Sodium 22.7, Carbohydrate 12.4, Fiber 3, Sugar 6.2, Protein 1.3

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