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Orange, Fennel And Arugula Salad

Make Orange, Fennel And Arugula Salad at home with Balsamic Vinaigrette, Balsamic Vinegar, Stoneground Mustard, Olive Oil Remaining Ingredients, and Navel Oranges. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• Balsamic Vinaigrette
• 3 tbsp
• 2 tsp
• 1 tbsp
• 4
• 2 cup
• 1 cup
• 2 tbsp
• 4 bunch
• 1/2 cup
• 8

Method (preview)

1. 1

   Open the pomegranate and separate seeds ahead of time.

2. 2

   Make vinaigrette: In small bowl, whisk together vinegar and mustard.

3. 3

   Gradually add oil, whisking constantly until thickened.

4. 4

   Season to taste with salt and freshly ground black pepper.

5. 5

   Working over large bowl to catch any juice, peel oranges with small paring knife, then remove sections from between membranes and add to bowl.

6. 6

   Add fennel, onion, sage and vinaigrette to bowl with oranges and toss gently to combine. Let stand 1 hour, stirring occasionally.

7. 7

   Just before serving, put arugula into salad bowl; add orange mixture and toss to mix. Sprinkle with pomegranate seeds.

8. 8

   This was very good!!

9. 9

   CARBOHYDRATE; 0MG CHOLESTEROL; 24MG SODIUM; 4MG FIBER.

10. 10

    NOTES: Cal 57.7

11. 11

    Total Fat 1.9g

12. 12

    Sat Fat 0.2g

13. 13

    Carb 10.3g

14. 14

    Fib 0.4g

15. 15

    Pro 1.2g

16. 16

    Sod 27mg

17. 17

    CFF 27.3%