Fennel and Arugula Salad with Oranges and Olives

Tested Till Perfect

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

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 199
pro 3 g
total fat 16 g
sat. fat 2 g
carb 15 g
fibre 3 g
chol 0 mg
sodium 534 mg
% RDI: -
calcium 13%
iron 11%
vit A 16%
vit C 80%
folate 38%
    2 navel oranges
    1/2 cup (125 mL) coarsely chopped pitted green olives
    Half bulb fennel, thinly sliced
    4 cups (1 L) arugula (2 bunches) or baby spinach
    Sherry Vinaigrette:
    1/4 cup (50 mL) extra-virgin olive oil
    2 tbsp (25 mL) sherry vinegar or red vinegar
    1 shallot or half small onion, minced
    1 tsp (5 mL) each grated orange rind and liquid honey
    1/4 tsp (1 mL) each 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.

Additional Information

  •  

Source

Canadian Living Magazine: November 2005





E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »


Advertisement







Featured Menu

Our Partners

Our Contests