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Orange and Fennel Salad – Pacific Coast Farmers' Market Association

Orange and Fennel Salad

Printable version of this recipe.


4 blood oranges (or tangerines)
1 small bulb fennel
1 handful arugula
1 handful spinach
4 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons white wine vinegar
1 clove garlic (minced)
1/2 teaspoon salt
1 teaspoon honey


Remove the skin from the orange and slice it into small sections. Put them in a bowl and set aside. Slice the fennel, including the green tops, into very thin strips. Wash and dry the arugula and baby spinach.
Whisk together the olive oil, orange juice, vinegar, garlic, salt, and honey in a bowl. Keep mixing until the honey is dissolved. Assemble the salad in layers on plates, pour the dressing overtop, and serve.



Type of Dish

Salads and Dressings