Salads

 

 

Fennel and Arugula Salad with Oranges and Olives 

Print Friendly 

Description:
Arugula, also known as salad or garden rocket, is a nutritious leafy green vegetable of Mediterranean origin. It belongs to the brassicaceae family like mustard greens, cauliflower, kale…etc and has scientific name Eruca sativa.

Arugula is a quick growing, cool season crop. It prefers well-drained, fertile soil and full sun to flourish. In general, arugula grows to about 2-3 feet in height with creamy white color edible flowers. Its leaves are ready to harvest within 40 days of sowing the seed.

As in other greens, arugula is one of very low calorie vegetable. 100 g of fresh leaves provides just 25 calories. Nonetheless, it has many vital phytochemicals, anti-oxidants, vitamins, and minerals that can immensely benefit health.

This vegetable also rich in B-complex group of vitamins such as thiamin, riboflavin, niacin, vitamin B-6 (pyridoxine), and pantothenic acid those are essential for optimum cellular enzymatic and metabolic functions.
Arugula is good in minerals especially copper and iron. In addition, it has small amounts of some other essential minerals and electrolytes such as calcium, iron, potassium, manganese, and phosphorus.








Ingredients:
2 navel oranges
1/2 cup (125 mL) coarsely chopped pitted green olives
1/2 bulb fennel, thinly sliced
4 cups (1 L) arugula or baby spinach

Sherry Vinaigrette:
1/4 cup (60 mL) extra-virgin olive oil
2 tbsp (30 mL) sherry vinegar or red wine vinegar or apple cider vinegar
1 shallot, minced
1 tsp (5 mL) grated orange rind
1 tsp (5 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper



Directions:
Sherry Vinaigrette: In bowl, whisk oil, vinegar, shallot, orange rind, honey, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Cut off rind and outer membrane of oranges. Working over bowl, cut between membrane and pulp to release segments into bowl, reserving juice for another use. Add olives and fennel. Pour in vinaigrette; toss to coat. Let stand for 15 minutes.

Add arugula; toss to coat.



Servings: 4


Special Diet: Vegetarian


Category: Salads


Previous 5 6 7 8 9 10 11 12 13 14 Next
Connect with Us
facebook    twitter

Maria's Ireland Sacred Tours


Wellness Tip
Diabetes
Are you age 45 or over? If so, consider having your fasting blood sugar checked at least once every 3 years. Diabetes affects over 20 million Americans. Many do not know they have this condition. Lifestyle changes can reduce the risk of diabetes. These changes include increasing physical activity and decreasing body weight. Eating a high fiber and low fat diet can also reduce your risk.


Maria's Ireland Sacred Tours


Wellness Directory
West Coast Spiritual Evolution
Specialty: Books & Metaphysical Stores
Rev. Lois Gueret is a mystic, medium, spiritual guide, geomancer, and alchemist. Her new book is called ''Oh, F#%k – You Mean There’s More!? An Intrepid Guide to Spiritual Evolution'.
View Details


Vernon - Okanagan Women’s Expo - March 5 & 6, 2022


Event
Kelowna - Okanagan Women’s Expo - Nov. 13 & 14, 2021. Free Admission
Date: Nov 13, 2021
Location: Kelowna & Central Okanagan
Three annual Expos serving the Okanagan in Kelowna, Vernon and Penticton.
View Details


Maria's Ireland Sacred Tours


Article
The Hill of Tara / Atlantis / Tuatha Dé Danann
The Hill of Tara, Stone of Destiny, Kingdom of Atlantis and the Tuatha Dé Danann's land is all the one place and this is all discussed in the article. This was and is a sacred place of dwelling for the gods, and was the entrance to the otherworld.
Full Article


Maria's Ireland Sacred Tours


Recipe
Eggless, Gluten and Dairy Free Chocolate Cake
Category: Gluten-Free
Description: I have had many requests for egg free recipes so in book 3 I have included several recipes that are gluten, dairy and egg free. This cake turns out surprisingly light and not too sweet. Be sure the cocoa is dairy free. ½ the recipe makes and 9” square cake. For a large gathering make a full recipe in a large jellyroll pan so you get more, smaller servings.
This recipe uses Xanthan Gum. It is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate. check out Cathy Lauer new article in the June OK In Health's eMagazine called "Finding a Way to Bake Gluten Free and Egg Free".


Full Recipe


Maria's Ireland Sacred Tours