Arugula, Fennel, and Orange Salad

Recipesfull introduces to you: Fruit Salad Recipes. (Arugula, Fennel, and Orange Salad). 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.

Brief

Prep 15 mins

Total: 15 mins

Servings: 6

Yield: 6 servings

Arugula, Fennel, and Orange Salad

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

Fourth of July Salad

Salad

Directions

Step 1

Whisk together the honey lemon juice salt and pepper; slowly add the olive oil while continuing to whisk.

Step 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.

Nutritional Information

Arugula, Fennel, and Orange Salad

Servings Per Recipe:6

Calories: 143.3

% Daily Value *

Protein: 2.1g 4%

Carbohydrates: 14.3g 5%

Dietary Fiber: 3.4g 14%

Sugars: 9.1g

Fat: 9.7g 15%

Saturated Fat: 1.3g 7%

Vitamin A Iu: 1179.3IU 24%

Niacin Equivalents: 0.6mg 5%

Vitamin B6: 0.1mg 5%

Vitamin C: 42mg 70%

Folate: 68.2mcg 17%

Calcium: 112mg 11%

Iron: 1.2mg 6%

Magnesium: 32.5mg 12%

Potassium: 424.1mg 12%

Sodium: 250.2mg 10%

Thiamin: 0.1mg 7%

Calories From Fat: 87.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.