Skip to Content
Menu

Shaved Fennel and Arugula Salad

  • Save Recipe
  • Prep 25 min
  • Total 45 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Looking for a wonderful side dish? Then check out this tasty salad featuring fennel and arugula.
Updated Nov 21, 2012
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 bulb fennel with stalks
  • Grated peel and juice of 1 medium orange
  • 1/4 cup olive oil
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon salt
  • 4 cups baby arugula
  • 1/4 cup crumbled feta cheese (1 oz)

Steps

  • 1
    Cut stalks from fennel bulb; reserve about 2 tablespoons greens (discard stems or save for making broth). On cutting board, place bulb, top side up. With sharp knife or mandoline, cut bulb in half, then cut into thin slices.
  • 2
    In large bowl, mix orange peel and juice, oil, vinegar and salt with whisk. Add sliced fennel; toss to coat. Let stand at least 20 minutes.
  • 3
    Just before serving, add arugula, cheese and reserved fennel greens; toss lightly.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add the delicate arugula just before serving, or it will become wilted in the dressing.

Nutrition

90 Calories, 8g Total Fat, 2g Protein, 4g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Total Fat
8g
0%
Saturated Fat
1g
0%
Sodium
140mg
0%
Total Carbohydrate
4g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Vegetable; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved