Fennel and Citrus Salad
Fennel and Citrus Salad - a light, refreshing salad with a homemade citrus dressing, three citrus varieties, and crunchy fennel, tossed with peppery arugula.
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Servings: 6 -8
Ingredients
- 2 blood oranges, segmented
- 2 navel oranges, segmented
- 2 minneola tangelos, segmented
- 1 fennel bulb, thinly sliced
- 5 oz. package of arugula
- Fennel fronds, roughly chopped (optional for topping)
- Juice of all oranges from segmenting process, see notes in post
- 1 teaspoon honey
- 3-4 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 1/2 teaspoon salt, or more to taste
Instructions
- Segment oranges, letting the juices drip into a bowl and squeezing remaining membrane of its juices. Whisk together the juices with honey, olive oil, lemon juice, and salt.
- Mix together orange slices, fennel slices, and arugula. Toss with dressing when ready to serve.
- Optional: top with fennel fronds.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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