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Orange and Fennel Salad with Arugula

Marie Cook
Prep Time 10 mins
Total Time 10 mins
Course Salad
Servings 4 People


  • 2 Small Navel Oranges
  • 1 Head Fresh Fennel
  • 5 oz Baby Aruglua About 4 cups
  • 2 tbsp Hendrickson's Sweet Vinegar and Olive Oil Dressing


  • Peel and slice the oranges in quarters. Cut the bulb from the fennel, then cut in half and cut the core out. Lay cut side down and slice as thinly as you can, then cut the slices in half. Add the orange and fennel to a bowl, top with the Arugula and dressing and toss to mix well.