Arugula, Satsuma, and Fennel Salad


  • 2 satsuma or navel oranges
  • 1/4 cup cider, golden balsamic or white wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground pepper, or to taste
  • 1 (5-ounce) bag arugula, washed, stemmed, and spun dry
  • 1 medium fennel bulb, quartered and sliced very thin (about 3 cups)
  • 1 small sweet onion, sliced very thin (about 1/2 cup)
  • Black or green olives, slivered


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