ORANGE FENNEL SALAD RECIPE RECIPES
ORANGE FENNEL SALAD RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories appetizer
Total Time 10 minutes
Prep Time 10 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
BEET-ORANGE SALAD RECIPE - FOOD NETWORK
Steps:
- Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.
Nutrition Facts : Calories 211 calorie, FatContent 14 grams, SaturatedFatContent 2 grams, CholesterolContent 0 milligrams, SodiumContent 96 milligrams, CarbohydrateContent 20 grams, FiberContent 5 grams, ProteinContent 3 grams, SugarContent 14 grams
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BEET-ORANGE SALAD RECIPE - FOOD NETWORK
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Reviews 4.8
Category appetizer
Calories 211 calorie per serving
- Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.
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