Arugula, Fennel, and Orange Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
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. Ingredients:
1 tablespoon honey |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/4 cup olive oil |
1 bunch arugula |
2 orange, peeled and segmented |
1 bulb fennel bulb, thinly sliced |
2 tablespoons sliced black olives |
Directions:
1. Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
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.
|
|