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I grew up eating fennel, but I’ve noticed it’s uncommon in the U.S. For all the fennel lovers like me, here is a delicious and good-looking recipe. For non-fennel lovers, you can easily substitute celery.
Ingredients
- 1 tablespoon honey
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup olive oil
- 1 bunch arugula
- 2 orange, peeled and segmented
- 1 bulb fennel, thinly sliced
- 2 tablespoons sliced black olives
Directions
Step 1
Whisk together honey, lemon juice, salt, and pepper; slowly add olive oil while continuing to whisk.
Step 2
Place arugula in the bottom of a salad bowl; scatter orange segments, fennel slices, and olives over arugula; drizzle dressing over salad to serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 143 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat1g | 7% |
| Sodium250mg | 11% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber3g | 12% |
| Total Sugars9g | |
| Protein2g | |
| Vitamin C42mg | 210% |
| Calcium112mg | 9% |
| Iron1mg | 7% |
| Potassium424mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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