Fennel and Arugula Salad with Oranges and Olives

Fennel and Arugula Salad with Oranges and Olives 150 Author: Canadian Living Credits: Fennel and Arugula Salad with Oranges and Olives 150

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

  • Portion size 4 servings

Ingredients

  • 2 navel oranges
  • 1/2 cup coarsely chopped pitted green olives
  • 1/2 bulb fennel thinly sliced
  • 4 cups arugula
  • 4 cups baby spinach
Sherry Vinaigrette:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 2 tablespoons red wine vinegar
  • 1 shallot minced
  • 1 teaspoon grated orange rind
  • 1 teaspoon liquid honey
  • 1/4 teaspoon each salt and pepper

Method

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 facts <b>Per serving:</b> about

  • Sodium 534 mg
  • Protein 3 g
  • Calories 199.0
  • Total fat 16 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 15 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 80.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fennel and Arugula Salad with Oranges and Olives

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