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.
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
- Combine all ingredients except arugula in a large bowl and mix well. Allow to sit one hour before serving.
- 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!