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| Ready to eat. |
The combinations of greens, fennel, orange and mint make a wonderful refreshing salad for hot summer days. I have posted several variations of fennel salad in previous blog postings and this one adds to the collection. If you don't have arugula greens, any chopped kind of lettuce or greens will be fine and you could even just eat the fennel salad and skip the greens. Peaches or nectarines are also good options to replace oranges. I like to make this salad as an alternative to lettuce and vegetable salads. Most evening meals include a salad and having choices helps.
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| Chopped arugula in a dinner bowl. |
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| Fennel salad ready to be placed onto a serving of arugula greens. |
INGREDIENTS:
1 small fennel bulb, cut into thin strips
1 orange, chopped into small pieces or 1 small drained can of mandarin oranges
2 green onions, chopped
2 to 3 tbsp chopped fresh parsley
2 to 3 tbsp chopped fresh mint
grated orange peel from ½ an orange
Several handfuls of arugula greens, chopped or whole
Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp red wine vinegar
1/2 tbsp maple syrup or liquid honey
1 clove of garlic, minced
salt and pepper to taste
DIRECTIONS:
Trim the fennel bulb of stalks and wash it. Take off the outer layer if it doesn’t look fresh. Slice the bulb into chunks and use a food processor or a sharp knife to make thin slices. Add the fennel slices to a medium size bowl. Add the rest of the vegetables except for the arugula.
Mix the dressing in a small container or jar. Add the dressing to the mixing bowl with the fennel and combine. Place one to two handfuls of arugula greens into a dinner bowl or plate. Add a portion of the fennel salad on top of the arugula greens. Serves 2 to 4 depending on how salad you want.
