Citrus Arugula and Fennel Salad
Experience a burst of freshness with this Citrus Arugula and Fennel Salad! This vibrant dish features peppery arugula, crisp fennel, and juicy navel orange slices, all beautifully complemented by the zing of red onion. Tossed in a light and tangy lemon vinaigrette, it's the perfect blend of flavors for a refreshing and healthy meal.
Servings 4 people
Calories 161kcal
Cost $5.00
Equipment
- 1 Large cutting board
- 1 Sharp knife
- 1 Large bowl
- 1 Small bowl
- 1 Pair of tongs
Ingredients
- ¾ cup Fennel bulb (about 1 medium bulb)
- 1 Navel orange (Can substitute for any citrus fruit)
- ¼ cup Red Onion
- 5 cups Arugula (Can substitute for any salad green about 5 oz)
Lemon Vinaigrette
- ¼ cup Lemon juice (About 1 large lemon)
- 1 tsp Garlic
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp Honey or maple syrup
- ¼ cup Oil of choice
Instructions
- Wash your hands for twenty seconds with soap and water. Start with a clean work surface and utensils.
- Rinse, remove fronds, and thinly slice fennel bulb.
- Remove peel and white pith from orange. Cut crosswise into ¼"-thick rounds.
- Peel, rinse, and finely slice red onion.
- Rinse arugula or other salad green.
- Combine orange, fennel, red onion, and arugula in a large bowl.
Lemon Vinaigrette
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. If your dressing is too tangy, add more olive oil, to taste.
- Pour dressing over the salad and toss to coat. Taste and season with more salt if needed.
Nutrition
Calories: 161kcal | Carbohydrates: 10g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 175mg | Potassium: 255mg | Fiber: 2g | Sugar: 6g | Vitamin A: 704IU | Vitamin C: 33mg | Calcium: 69mg | Iron: 1mg