Arugula, Fennel And Orange Salad

By Florence Fabricant

Total Time
20 minutes
Rating
4(94)
Comments
Read comments

Featured in: FOOD; Tips for Making the Most of Spring Ingredients

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 2bunches arugula, well rinsed and dried
  • 1cup slivered fresh fennel bulb
  • 2navel oranges, in segments
  • 3tablespoons fresh orange juice
  • 2teaspoons Dijon mustard
  • 2tablespoons extra-virgin olive oil
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

137 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 4 grams protein; 70 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Remove the heavy stems from the arugula and place the leaves in a salad bowl. Add the fennel and orange segments and toss together.

  2. Step 2

    Beat the orange juice and mustard together. Beat in the oil and pour the dressing over the salad. Season with pepper and toss.

Ratings

4 out of 5
94 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Nina

About how much is 2 bunches of arugula? I don't usually see it sold in bunches.

David Look

About five cups.

Charlie Henss

Quite apart from its own merits, this makes a lovely accompaniment to the Porchetta-Style Pork Roast, and since that recipe calls for fennel fronds, this one gives you a way to use the bulbs. Consider doubling the dressing and then adding it to taste; the last time I made the salad, it didn't seem adequately dressed.

Dale

Arugula/Orange/Fennel is a great combination. There are a few of us who are allergic to mustard and salads can be a minefield in this respect. If you want an interesting and mustard free version of arugula/orange/fennel, consider Naz Deravian's version from his "Bottom of the Pot" cookbook.

My notes

Add pomegranate seeds if available

Nancy

Used 1 T of lemon juice and 2 T of orange juice in the dressing to make it a little tangier. Salad got rave reviews.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.