Arugula, Satsuma, and Fennel Salad

Name: Arugula, Satsuma, and Fennel Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams arugula, washed, stemmed, and spun dry; 4 servings Black or green olives, slivered; 710 milliliters medium fennel bulb, quartered and sliced very thin (about; 2 satsuma or navel oranges; 118 milliliters extra-virgin olive oil; 0 teaspoons freshly ground pepper, or to taste; 1 teaspoons salt, or to taste; 118 milliliters small sweet onion, sliced very thin (about; 59 milliliters cider, golden balsamic or white wine vinegar

Arugula, Satsuma, and Fennel Salad is a gluten free, primal, and whole 30 side dish. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 341 calories, 3g of protein, and 31g of fat. A mixture of salt, olives, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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 to collect juice, cut between membranes to separate orange segments, and set aside.

Ingredients you will need

Orange Slices