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Blood Orange and Fennel Salad

Blood Orange and Fennel Salad

Yield 2 to 4 servings

Prep Time
15 minutes
    Cook Time
n/a
       
Print Recipe      
1 fork recipe Blood Orange and Fennel Salad

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

This is a simple, healthy, and luxurious salad that I love to eat when blood oranges are in season during the winter. It can be made any time with any orange, but the color of the blood oranges really makes the presentation of this salad vibrant.

 

Ingredients:

Ingredients:

  • 4 Blood Oranges (substitute any type of orange)
  • 1/2 cup Fennel bulb very thinly sliced
  • 4 cups Baby arugula (substitute any mixed greens)
  • 2 Tablespoons Fresh basil thinly sliced (chiffonade)

Optional Additions:

  • 1/4 cup walnuts (halved or crushed)
  • 1/4 cup Pine nuts (lightly toasted if desired)
  • 1/2 cup Beets diced into 1/4 inch cubes (roasted or steamed)

Dressing:

Special Equipment:

No special equipment is required.

 

Preparation Method:

Putting it together:

Combine all of the salad ingredients and optional additions in a bowl and stir with your hands or a large spoon to combine.

Add the dressing of your choice (citrus vinaigrette recommended) and stir to sufficiently coat the salad ingredients. Serve as desired, either in a bowl or along side a main dish on a larger plate.

 

Enjoy!

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