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Arugula, Fennel and Orange Salad

See full recipe on: Serious Eats



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

Nutrition 4 servings

Per Serving % Daily Value
Calories 328
Fat 27g 42%
Carbs 20g 6%
Protein 3g 6%
Fiber 4g 19%
Cholesterol
Sodium 70mg 2%
     
Fat
Carbs
Protein

Preparation






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