- 1 bulb fennel, trimmed and sliced
- 2 large oranges, sliced into rounds
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon poppy seeds
- salt to taste
- 2 bunches arugula - rinsed, dried and chopped
- Place the fennel and orange in a large bowl. Drizzle with olive oil and vinegar; sprinkle with poppyseeds and salt. Chill and serve over a bed of arugula.
03/12/2017
recipepes.com
Fennel and Orange Salad, recipe
PT15M
PT1H
5
455 calories