Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Orange, Red Onion and Fennel Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 207
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 13
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 503
- Total: 10 min
- Prep: 10 min
Ingredients
3 oranges
4 cups baby arugula
1 fennel bulb, cleaned well and thinly sliced
1/2 red onion, sliced very thin
1/4 cup olive oil cured olives, pitted, roughly chopped
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Directions
- Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.