Arugula, Satsuma, and Fennel Salad

Arugula, Satsuma, and Fennel Salad
Photo by Kate Sears


  • 1 small sweet onion, sliced very thin (about 1/2 cup)
  • 2 satsuma or navel oranges
  • ¼ teaspoon freshly ground pepper, or to taste
  • 1 medium fennel bulb, quartered and sliced very thin (about 3 cups)
  • 1 (5-ounce) bag arugula, washed, stemmed, and spun dry
  • ¼ cup cider, golden balsamic or white wine vinegar
  • ½ cup extra-virgin olive oil
  • + 2 more ingredients
    • ½ teaspoon salt, or to taste
    • Black or green olives, slivered

1. Slice off top and bottom of each orange with a serrated fruit knife or sharp paring knife, removing some flesh with the peel, and reserve. With flat end of orange on a cutting board, cut off peel with a sawing motion from top to bottom, working all the way around oranges. Working over a bowl t...

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