Tested till perfect Fennel and Arugula Salad with Oranges and Olives
Fennel and Arugula Salad with Oranges and Olives
Photography by Matthew Kimura

Fennel and Arugula Salad with Oranges and Olives

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2005

Recipe4 out of 5 based on 1 ratings.
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  • Portion size 4


  • 2 2navel orangenavel oranges
  • 1/2 cup 1/2cupcoarsely chopped pitted green olives
  • 1/2 1/2bulb fennel, thinly sliced
  • 4 cups 4cupsarugula or baby spinach

Sherry Vinaigrette:

  • 1/4 cup 1/4cupextra-virgin olive oil
  • 2 tbsp 2tbspsherry vinegar or red wine vinegar
  • 1 1shallotshallots, minced
  • 1 tsp 1tspgrated orange rind
  • 1 tsp 1tspliquid honey
  • 1/4 tsp 1/4tspeach salt and pepper
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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.

Nutritional Information Per serving: about

cal 199 pro 3g total fat 16g sat. fat 2g
carb 15g fibre 3g chol 0mg sodium 534mg

% RDI:

calcium 13 iron 11 vit A 16 vit C 80
folate 38
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