Photo: Anna Pelzer
Arugula Salad with Oranges and Caramelized Fennel
7 ingredients
Makes 8 servings
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Estimated Nutrition (whole recipe, rough)
248
Calories
3g
Protein
14g
Fat
24g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Arugula | 1 cup (20g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached
- 6 fresh thyme sprigs
- 6 tablespoons extra-virgin olive oil, divided
- 1/4 cup Sherry wine vinegar
- 1 tablespoon Dijon mustard
- 4 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise
- 2 5-ounce packages baby arugula
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes