Arugula Salad with Fennel, Blood Oranges, Clementines and Olive Vinaigrette

Arugula Salad with Fennel, Blood Oranges, Clementines and Olive Vinaigrette

recipe by

220
calories
16
ingredients
4
servings
3.51

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Ingredients

1 shallots small, – finely chopped
1/2 tsp orange zest finely grated, use microplane grater
1/2 tsp grated lemon zest finely, use microplane grater
2 tbsps kalamata finely chopped
1/4 tsp fennel seeds – crushed in a mortar
1/8 tsp sea salt
1 fennel bulb small
1 blood orange – peeled, halved and cut crosswise in 1/4” slices
1 clementines – peeled, halved and cut crosswise in 1/4” slices
2 handfuls baby arugula – rinsed and spun dry
parmesan cheese shavings as garnish, use vegetable hand-peeler
2 tbsps fennel greens finely chopped

Nutrition Facts

220
calories
15
g fat
5
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 6
SmartPoints: 8