Arugula Fennel Apple Mandarin Orange And Pomegranate Salad Recipes

ARUGULA, FENNEL AND ORANGE SALAD

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

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.

ARUGULA, FENNEL AND ORANGE SALAD

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.

ARUGULA SALAD WITH, ORANGES, POMEGRANATE SEEDS, AND GOAT CHEESE

Steps:

• Whisk first 5 ingredients in bowl to blend. (Can be made 1 day ahead. Chill. Bring to room temperature and rewhisk before using.)
• Cut off peel and white pith from oranges. Cut oranges into 1/4- to 1/2-inch-thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl. Add remaining ingredients and toss to combine. Toss salad with enough dressing to coat and serve.