Arugula with Fennel, Clementines, and Pecans

Total Calories Per Serving: 214

The wonderful, mustardy bite of arugula beautifully grounds sweeter salad ingredients—and makes it a perfect foil for the oranges in this crunchy, nutty salad, while the flavor of fennel carries this dish from “good” to “delish”!

Makes 4 Servings

Ingredients

3 tablespoons olive oil

1 tablespoon white wine vinegar

2 medium fennel bulbs, halved and sliced thin

3 small clementines, peeled and broken into wedges

1 small red onion, sliced thin, in rings

2 cups baby arugula leaves

¼ cup pecans

Directions

Step 1: In a medium bowl, whisk together the olive oil and the vinegar.

Step 2: In another bowl, toss together fennel, clementine wedges, and onion in large bowl. Fold in dressing and toss.

Step 3: Plate arugula leaves on a serving platter. Pour mixture on top of arugula leaves. Sprinkle with pecans and serve.

Nutritional Information

Calories 214

Calories from Fat 137

% Daily Value

Total Fat 15.3 g: 23%

Saturated Fat 2.1 g: 10%

Trans Fat

Cholesterol: 0%

Sodium 128mg: 5%

Total Carbohydrates 19 g: 6%

Dietary Fiber 5.4 g: 22%

Sugars 7.1 g

Protein 4 g

Vitamin A: 24%

Vitamin C: 67%

Calcium: 11%

Iron: 9%