FENNEL-ARUGULA SALAD WITH ORANGES
An orange-mustard vinaigrette perfectly complements mellow fennel and peppery arugula in this easy-to-make salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Working over a medium bowl, cut out orange segments, then squeeze juice from membranes. To a jar, add 2 tablespoons juice, vinegar, mustard, and oil; season with salt and pepper. Shake to combine.
- Combine fennel and fronds, arugula, and orange segments in a bowl. Drizzle with dressing and toss to combine.
Nutrition Facts : Calories 103 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
ORANGE FENNEL SALAD
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
ALMOND ORANGE CRUSTED CHICKEN WITH FENNEL ARUGULA SALAD
Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice. Created by: Ellie Krieger cookbook author, "So Easy: Luscious Healthy Recipes for Every Meal of the Week"
Provided by Ellie Krieger
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 F degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
- Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
- In a shallow bowl, whisk the egg white until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
- Remove the pre-heated baking sheet from the oven and spray with cooking spray.
- Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
- While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
- To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
ARUGULA, FENNEL, AND ORANGE SALAD
I grew up eating fennel, but I've noticed it's not very common in the US. For all the fennel lovers like me, here is a delicious and good looking recipe. For the non fennel lovers, you can easily substitute celery.
Provided by Ms.P.
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
- Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 14.3 g, Fat 9.7 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 250.2 mg, Sugar 9.1 g
ARUGULA AND FENNEL SALAD
Steps:
- Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.
Nutrition Facts : Calories 138 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 200 milligrams, Carbohydrate 8 grams, Fiber 2.5 grams, Protein 3 grams, Sugar 2 grams
ARUGULA, FENNEL AND ORANGE SALAD
Yield Serves 6
Number Of Ingredients 7
Steps:
- Whisk minced shallots, olive oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper.
- Cut all peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. Combine arugula, fennel and onion in large bowl. Toss with enough dressing to coat. Add orange segments; toss to combine. Season salad to taste with salt and pepper and serve.
ARUGULA, FENNEL AND ORANGE SALAD
Provided by Florence Fabricant
Categories easy, lunch, quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove the heavy stems from the arugula and place the leaves in a salad bowl. Add the fennel and orange segments and toss together.
- Beat the orange juice and mustard together. Beat in the oil and pour the dressing over the salad. Season with pepper and toss.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 71 milligrams, Sugar 10 grams, TransFat 0 grams
ARUGULA-FENNEL SALAD
A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.
Provided by chrissiek
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g
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