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Arugula Salad with Fennel, Blood Oranges, Clementines and Olive Vinaigrette
FOOD AND STYLE16Ingredients
30Minutes
210Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 shallot (small, – finely chopped)
- 1/2 tsp. orange zest (finely grated, use microplane grater)
- 1/2 tsp. grated lemon zest (finely, use microplane grater)
- 1 Tbsp. aged balsamic vinegar
- 1 Tbsp. fresh orange juice
- 2 Tbsp. Kalamata olives (finely chopped)
- 1/4 tsp. fennel seeds (– crushed in a mortar)
- 1/8 tsp. sea salt
- freshly ground pepper (to taste)
- 4 Tbsp. extra virgin olive oil
- 1 fennel bulb (small)
- 1 blood orange (– peeled, halved and cut crosswise in 1/4” slices)
- 1 clementine (– peeled, halved and cut crosswise in 1/4” slices)
- 2 handfuls baby arugula (– rinsed and spun dry)
- Parmesan (shavings as garnish, use vegetable hand-peeler, optional)
- 2 Tbsp. fennel greens (finely chopped)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol<5mg1% |
Sodium210mg9% |
Potassium490mg14% |
Protein4g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A15% |
Vitamin C60% |
Calcium15% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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