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.

INGRIDIENT

DIRECTION

Step: 1

Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.

Step: 2

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 FACT

Per Serving: 143 calories; protein 2.1g; carbohydrates 14.3g; fat 9.7g; sodium 250.2mg.

Product salad is one of the easiest salads to make . It is more in body delight and water produce . As fruits can make natural sweetness , you can have them for breakfast . The sugar can will give you enough energy for the day and make body fit with your get sugar producer cravings too.

Salads is sometimes get a not good for being unpleasant (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is less talked about , but it’s exactly where you’ll find the good vegetable fruit that may fuel weight loss.

stew
100% Fruit Cake Author : InTheKitchen
stew
12-Second Coleslaw Author : Chef John
stew
20 Second Salad Author : Sunflower
stew
3 P Salad Author : sueb