Arugula, Orange Fennel Salad - Plant-Based Cooking

Name: Arugula, Orange Fennel Salad - Plant-Based Cooking
Total time: 25 min
Ingredients: 1 5-oz bag arugula; 1 bulb fennel (sliced thinly (see video)); 1 large fresh orange (peeled and cut into segments (see video below) or one 10.7 oz can mandarin oranges); ½ cup pistachios (chopped); ½ cup fresh cilantro (chopped); 1 orange peeled (and cut in half); 1/3 cup raw unsalted pistachios ((if you have trouble finding raw, roasted will work)); 2 tbsp apple cider vinegar; 1 tsp low-salt soy sauce (or low-salt tamari); ¼” piece fresh ginger (peeled); salt and black pepper (to taste); water (to thin as needed)

www.plantbasedcooking.com

This wonderfully bright, tangy and rich Arugula Orange Fennel Salad is great any time of the year, Serve it with my Plant-Based Moroccan Holiday Meal.

View full recipe on www.plantbasedcooking.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantbasedcooking.com.

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Ingredients

1 5-oz bag arugula
1 bulb fennel (sliced thinly (see video))
1 large fresh orange (peeled and cut into segments (see video below) or one 10.7 oz can mandarin oranges)
½ cup pistachios (chopped)
½ cup fresh cilantro (chopped)
1 orange peeled (and cut in half)
1/3 cup raw unsalted pistachios ((if you have trouble finding raw, roasted will work))
2 tbsp apple cider vinegar
1 tsp low-salt soy sauce (or low-salt tamari)
¼” piece fresh ginger (peeled)
salt and black pepper (to taste)
water (to thin as needed)