Fennel, Orange, and Roasted Pepper Salad

Name: Fennel, Orange, and Roasted Pepper Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams arugula; 1 large fennel bulb, thinly sliced; 2 Tbsps lemon juice; 6 Tbsps mild olive oil; 2 larges oranges, segmented; 10 Tasmanian pepper berries, crushed well; 2 larges red bell peppers, halved with tops and seeds removed

Fennel, Orange, and Roasted Pepper Salad might be just the side dish you are searching for. This recipe serves 6. One portion of this dish contains approximately 2g of protein, 14g of fat, and a total of 179 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have bell peppers, tasmanian pepper berries, fennel bulb, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Set broiler to high. Line a sheet pan with a large amount of aluminum foil, and add peppers. Broil at least six inches away from broiler for 20 minutes, or until peppers yield without resistance to a knife and their skins are completely black. Wrap up in foil and let rest for five minutes, before peeling off skin and slicing peppers into thin strips.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Aluminum Foil

Broiler

Knife

Frying Pan

In a small bowl, combine Tasmanian pepper and lemon juice.

Ingredients you will need

Lemon Juice

Pepper

Equipment you will use

Bowl

Let pepper infuse for 15 minutes, then whisk in olive oil until emulsified.

Ingredients you will need

Olive Oil

Pepper

Equipment you will use

Whisk

To serve, either toss arugula, fennel, oranges, and peppers with dressing and salt in a bowl, or create six beds of arugula on salad plates and evenly divide additional ingredients, spooning dressing and salt to taste over each plate.

Ingredients you will need

Arugula