Name: Arugula, Fennel, and Orange Salad recipe
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

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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

Nutrition Info

143.3 calories carbohydrate: 14.3 g cholesterol: : - fat: 9.7 g fiber: 3.4 g protein: 2.1 g saturatedFat: 1.3 g servingSize: - sodium: 250.2 mg sugar: 9.1 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

6 servings

Recipe Note

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.

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