Fennel and Arugula Salad with Oranges and Olives
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
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