Zutaten für Arugula Fennel And Orange Salad
- 2 navel oranges
- 2 tablespoons extra virgin olive oil
- Balsamic Vinegar
- 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
- 1 medium fennel bulb
- 2 scallions
- 5 ounces arugula
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Zubereitung von Arugula Fennel And Orange Salad
- Peel two oranges with a sharp knife, removing all the white pith. Slice them crosswise into 1/4-inch thick rounds.
- Thinly slice 1 medium fennel bulb. You can use a mandoline slicer for even slices.
- Wash and dry 5 ounces of arugula. If using larger leaves, tear them into bite-sized pieces.
- Finely chop 2 scallions (both white and green parts).
- In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of fresh orange juice, 1 tablespoon of white wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon of freshly ground black pepper.
- In a large bowl, gently toss together the fennel, scallions, and arugula.
- Add the orange slices to the bowl.
- Pour the vinaigrette over the salad and toss gently to combine.
- Season with additional salt and pepper to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
24g
Fat
4g
Carbs
4g
