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Fennel-Apple-Orange Salad (P, KLP, TNT)

Source: "Bon Appetit"
Serves: 6

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1/2 tsp. (packed) grated lemon peel

1 large fresh fennel bulb, trimmed, halved, very thinly sliced
1 8-oz. Fuji apple, halved, cored, and cut into matchstick-sized strips
6 cups trimmed arugula leaves (from two 4-oz. packages)
2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
Pomegranate seeds

Make Dressing:
Whisk ingredients in small bowl. Season dressing with salt and pepper.

Make Salad and Assembly:
Combine fennel and apple in medium bowl; mix in 3 tbsp. dressing.

Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste.

Divide salad among 6 plates. Garnish each with 1 mandarin orange slice and sprinkle with pomegranate seeds.

Poster's Notes:
This is a refreshing and versatile salad.

Posted by Esther Heimberg

Nutritional Info Per Serving: N/A