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Blood Orange and Fennel Salad with Feta
The Hanging Spoon
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Salad
Cuisine
Gluten-free, Vegetarian
Servings
4
appetizer portions
Ingredients
1x
2x
3x
4
loosley packed cups of arugula
3
blood oranges
2 oranges peeled and sliced into rounds, one orange for the juice
1
large fennel bulb
or 2 small sliced very thin** (reserve some of the fronds for garnish)
¼
cup
kalamata olives
2
oz.
crumbled feta cheese
3
tablespoon
extra virgin olive oil
kosher salt
pepper
Instructions
Place arugula, fennel and olives in a medium sized salad bowl and set aside.
Squeeze the juice from one whole orange into a small bowl.
Whisk in the olive oil and add a good pinch of salt and pepper.
Pour the dressing into the salad bowl and gently combine.
Set salad onto salad plates then top with orange slices, feta and fennel fronds for garnish.
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