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Fennel Orange and Arugula Salad

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Fennel Orange and Arugula Salad

Prep Time:

Ingredients

  • Orange(s) | 2.00 large 3-1/16" dia
  • Fennel, bulb, raw | 1.00 bulb
  • Arugula, raw | 0.50 cup
  • Olives | 0.33 cup
  • Olive oil | 2.00 tablespoon
  • Balsamic vinegar | 1.00 tbsp
  • Garlic, raw | 1.00 Tbsp
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 151.85 mg

Fat per serving: 9.23 g

Saturated fat per serving: 1.24 g

Protein per serving: 1.96 g

Sodium per serving: 207.12 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Peel oranges and cut peels into julienne strips.
  2. Crush garlic clove and thinly slice the fennel bulb.
  3. Now cut peeled oranges into sections removing the white pith.
  4. In a large serving bowl, combine oranges, arugula leaves, olives and fennel.
  5. In a separate small bowl, mix oil, vinegar, garlic and season to taste.
  6. Drizzle over the salad, toss together to mix well.
  7. Refrigerate and serve chilled.

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