Fennel and Arugula Salad with Oranges and Olives

By The Canadian Living Test Kitchen

34 people added this to their Recipe Box

Fennel and Arugula Salad with Oranges and Olives

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	199199 cal
pro	3 g3g pro
total fat	16 g16g total fat
sat. fat	2 g2g sat. fat
carb	15 g15g carb
fibre	3 g3g fibre
chol	0 mg0mg chol
sodium	534 mg534mg sodium
% RDI:	-
calcium	1313 calcium
iron	1111 iron
vit A	1616 vit A
vit C	8080 vit C
folate	3838 folate

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This stunning salad hints at the fabulous yet easy-to-execute dishes to come.

Ingredients

2 navel oranges 2 2navel orangenavel oranges
1/2 1/2cup cupcoarsely chopped pitted green olives
1/2 bulb fennel , thinly sliced1/2 1/2bulb fennel, thinly sliced
4 cups arugula 4 4cups cupsarugula or baby spinach
Sherry Vinaigrette:
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
2 tbsp sherry vinegar 2 2tbsp tbspsherry vinegar or red wine vinegar
1 shallot , minced1 1shallotshallots, minced
1 tsp grated orange rind 1 1tsp tspgrated orange rind
1 tsp liquid honey 1 1tsp tspliquid honey
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper

Preparation

Sherry Vinaigrette: In bowl, whisk oil, vinegar, shallot, orange rind, honey, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Cut off rind and outer membrane of oranges. Working over bowl, cut between membrane and pulp to release segments into bowl, reserving juice for another use. Add olives and fennel. Pour in vinaigrette; toss to coat. Let stand for 15 minutes.

Add arugula; toss to coat.

Source : Canadian Living Magazine: November 2005

Keywords : Salad; Vegetarian; Fennel; Spinach; Oranges; Green olives;

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