Arugulafennelandorangesalad Recipes

FENNEL-ARUGULA SALAD

Fennel-Arugula Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Quarter, core and thinly slice 1 large fennel bulb; chop 1/3 cup of the fronds. Combine in a large bowl with 6 thinly sliced celery stalks and 2 cups baby arugula. Toss with 3 tablespoons each olive oil and lemon juice, 1/4 teaspoon lemon zest, and salt and pepper to taste.

ARUGULA, FENNEL, AND ORANGE SALAD

Arugula, Fennel, and Orange Salad image

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.

Provided by Ms.P.

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 14.3 g, Fat 9.7 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 250.2 mg, Sugar 9.1 g

ARUGULA, FENNEL AND ORANGE SALAD

Arugula, Fennel and Orange Salad image

Make and share this Arugula, Fennel and Orange Salad recipe from Food.com.

Provided by dicentra

Categories Citrus

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 navel oranges
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
salt & freshly ground black pepper
1 medium fennel bulb, trimmed, cored and thinly sliced crosswise
4 scallions, white and tender green parts only, thinly sliced
2 bunches arugula, trimmed

Steps:

Using a sharp knife, peel the oranges, removing the bitter white pith; slice crosswise 1/4 inch thick.
In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the fennel, scallions and arugula and toss.
Add the oranges. Season with salt and pepper and serve.

Nutrition Facts : Calories 109.3, Fat 7, SaturatedFat 0.9, Sodium 22.7, Carbohydrate 12.4, Fiber 3, Sugar 6.2, Protein 1.3

ARUGULA, FENNEL AND ORANGE SALAD

Arugula, Fennel And Orange Salad image

Provided by Florence Fabricant

Categories easy, lunch, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 bunches arugula, well rinsed and dried
1 cup slivered fresh fennel bulb
2 navel oranges, in segments
3 tablespoons fresh orange juice
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

Remove the heavy stems from the arugula and place the leaves in a salad bowl. Add the fennel and orange segments and toss together.
Beat the orange juice and mustard together. Beat in the oil and pour the dressing over the salad. Season with pepper and toss.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 71 milligrams, Sugar 10 grams, TransFat 0 grams

FENNEL-ARUGULA SALAD WITH ORANGES

Fennel-Arugula Salad with Oranges image

An orange-mustard vinaigrette perfectly complements mellow fennel and peppery arugula in this easy-to-make salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 7

Ingredients

2 oranges, peel and pith removed
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 large fennel bulb, cored and very thinly sliced, fronds reserved
5 ounces baby arugula (5 cups)

Steps:

Working over a medium bowl, cut out orange segments, then squeeze juice from membranes. To a jar, add 2 tablespoons juice, vinegar, mustard, and oil; season with salt and pepper. Shake to combine.
Combine fennel and fronds, arugula, and orange segments in a bowl. Drizzle with dressing and toss to combine.

Nutrition Facts : Calories 103 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

ARUGULA AND ORANGE SALAD WITH LEMON VINIGARETTE

Arugula and Orange Salad with Lemon Vinigarette image

Provided by Food Network

Time 20m

Number Of Ingredients 9

Ingredients

Arugula
1 orange, supremed
1 red onion, shaved
Lemon juice
Pinch of sugar
White wine vinigar
Chopped garlic
Olive oil
Salt and pepper

Steps:

Combine arugula, orange and red onions. In a bowl, mix together lemon juice, a pinch of sugar, vinegar, chopped garlic and olive oil and salt and pepper.
Toss Salad with dressing and serve.

ARUGULA, FENNEL AND ORANGE SALAD

Arugula, Fennel and Orange Salad image

Yield Serves 6

Number Of Ingredients 7

Ingredients

1/4 cup minced shallots
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
2 large oranges
7 cups arugula (about 10 large bunches), trimmed
1 large fennel bulb, quartered lengthwise, cored, thinly sliced crosswise
1 small red onion, thinly sliced

Steps:

Whisk minced shallots, olive oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper.
Cut all peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. Combine arugula, fennel and onion in large bowl. Toss with enough dressing to coat. Add orange segments; toss to combine. Season salad to taste with salt and pepper and serve.

ARUGULA SALAD WITH ORANGES AND CARAMELIZED FENNEL

Arugula Salad with Oranges and Caramelized Fennel image

Provided by Kate Fogarty

Categories Salad Roast Vegetarian Low Cal High Fiber Dinner Orange Fennel Arugula Winter Healthy Low Cholesterol Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

2 large fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached
6 fresh thyme sprigs
6 tablespoons extra-virgin olive oil, divided
1/4 cup Sherry wine vinegar
1 tablespoon Dijon mustard
4 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise
2 5-ounce packages baby arugula

Steps:

Preheat oven to 400°F. Combine fennel wedges, thyme, and 4 tablespoons oil in large bowl; toss to coat. Arrange fennel, cut side down, on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Discard thyme sprigs. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Whisk vinegar, mustard, and 2 tablespoons oil in large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to large shallow bowl.
What to drink:
To accompany the spicy, citrusy salad, pour a crisp white with mineral notes. The Kupelwieser 2008 Pinot Grigio Alto Adige ($15) would be perfect.

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