Shaved Fennel and Arugula Salad

Shaved Fennel and Arugula Salad

Looking for a wonderful side dish? Then check out this tasty salad featuring fennel and arugula.

Prep Time

25

Minutes

Total Time

45

Minutes

Makes

8

servings

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)
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique Tip
Add the delicate arugula just before serving, or it will become wilted in the dressing.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • Total Fat 8g
      • (Saturated Fat 1g,),
    • Sodium 140mg;
    • Total Carbohydrate 4g
      • (Dietary Fiber 1g,
    • Protein 2g;
    Percent Daily Value*:
      Exchanges:
      • 1 Vegetable;
      • 1 1/2 Fat;
      Carbohydrate Choices:
      • 0;
      *Percent Daily Values are based on a 2,000 calorie diet.