FOK Orange, Fennel and White Bean Salad

I really could not believe how tasty this salad was. I’m not a big fennel person but I wanted to mix things up a bit so thought I would give this recipe from the “Forks Over Knives” cookbook a try. It was just so fresh and delicious tasting! And it is super simple too. 

Ingredients:

6 large oranges, peeled and segmented
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 medium fennel bulb trimmed and thinly sliced
2 tablespoons minced fresh fennel fronds
15 ounce can white beans, drained and rinsed
Salt and cayenne pepper to taste
4 cups arugula

Instructions:

  1. Combine all ingredients except arugula in a large bowl and mix well. Allow to sit one hour before serving. 
  2. To serve, divide the arugula among four individual plates and spoon the salad on top. 

Here is my finished result:

The balsamic vinegar makes things a little brown. That is my only criticism of it and it is a minor one. I will definitely be adding this to my regular salad rotation!

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