Orange, Grapefruit & Pickled Fennel Salad

5-10m
Prep Time
15-20m
Cook Time
20m
Ready In


"This is a perfect spring or summer salad. Very light and refreshing; but,also very healthy too. I like to serve this along side some grilled fish or chicken. This recipe actually came from the Mizkan website; but, I added a couple of my own touches. One of their brands is Nakano rice vinegar, which is the brand I use in this recipe. Super easy and super quick too! TIP: In most grocery stores, you can buy segmented fruit and pomegranate seeds, which is a huge time saver; especially if you are in a time crunch."

Original is 4 servings
  • FOR SALAD
  • FOR DRESSING
  • Garnish

Nutritional

  • Serving Size: 1 (392.6 g)
  • Calories 267.6
  • Total Fat - 12.2 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 0 mg
  • Sodium - 389 mg
  • Total Carbohydrate - 36.3 g
  • Dietary Fiber - 5.4 g
  • Sugars - 23.6 g
  • Protein - 5.9 g
  • Calcium - 166.1 mg
  • Iron - 2.4 mg
  • Vitamin C - 102.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Dressing ... Add all the ingredients to a small bowl or cup; and, mix to combine. I do like to chill this a bit if possible.

Step 2

Fennel ... First, cut the fennel in quarters, then, cut out the small core - it can be a bit tough; and, thin slice. Make sure to save the fronds as a garnish. To pickle the fennel; add the fennel, vinegar, orange zest, and salt to a shallow bowl, and stir until combined. Let it set 15-20 minutes; then pour off the liquid. They can be chilled or room temp, doesn't matter. These can easily be made in advance.

Step 3

Salad ... Add the dressing to the bottom of a bowl, then the arugula, fennel, grapefruit, and pomegranate seeds; toss until everything is well combined. Garnish with the fennel fronds and sunflower seeds.

Step 4

Serve and ENJOY! ... As mentioned, I like to serve this along side grilled fish or chicken. Keep it simple and light.

Tips


No special items needed.

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