Navel Orange and Fennel Salad
From Whole Foods
Ingredients:
3 large navel oranges, peeled and sliced into rounds, then placed in a small bowl
1 medium fennel bulb, top stalk removed
1 small red onion, peeled and thinly sliced
2 cups arugula, washed and dried
1/2 cup sliced almonds
4 tbsp orange juice
1/3 cup olive oil
salt
pepper
Directions:
1. Drain off any juice from cutting oranges to use for the dressing.
2. Cut fennel bulb in half so it lies flat, and then very thinly slice into half moons. Toss with orange slices and red onion.
3. Divide arugula on 4 salad plates and place mixture on top. Sprinkle with sliced almonds.
4. In small bowl, whisk together orange juice and olive oil. Season and pour over salads.
Notes:
Nutrition Info

Per serving (269g-wt.): 320 calories (210 from fat), 23g total fat, 3g saturated fat, 7g dietary fiber, 5g protein, 27g carbohydrate, 0mg cholesterol, 320mg sodium

Categories:
Dish   Salad





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Holly Seiferth
48park ranked #8529
158 recipes 1 comments since Dec 07
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