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Shaved Fennel and Arugula Salad
bulb fennel with stalks
Grated peel and juice of 1 medium orange
cup olive oil
tablespoon cider vinegar
cups baby arugula
cup crumbled feta cheese (1 oz)
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.
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.
Just before serving, add arugula, cheese and reserved fennel greens; toss lightly.
Add the delicate arugula just before serving, or it will become wilted in the dressing.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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