Reviewed: Aug. 13, 2009

Very good, easy to make - I used two small ruby red grapefruits and really enjoyed it. I liked the mix of the tangy grapefruit and the nuttiness of the arugula, and the flavor of the fennel.

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Garvey72

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Reviewed: May 29, 2008

I used tinned mandarin oranges, and I didn't have red wine vinegar (I thought I did when I went to make this), so I substituted cider vinegar. It was the first time I have used fennel and was pleasantly surprised at the mild flavor of it. It was a nice change for a salad, and I will probably make this again.

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DENA

Cooking Level: Expert

Home Town: Terrace, British Columbia, Canada

Living In: Okotoks, Alberta, Canada

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Reviewed: May 19, 2008

used butter lettuce instead of arugula.

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Dassi

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Reviewed: Apr. 20, 2008

This was the first time I had ever made anything with fennel. The fennel was a bit chewy so I roasted it in some oil and honey. I thought the dish was delicious, but it wasn't as big a hit as I would have thought with my guests.

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JULIECO1

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Reviewed: Apr. 9, 2008

We thought this was a nice change. Very summery tasting. Next time I would chop the fennell and oranges into smaller bite size pieces. I made it the night before serving, next time I would make it two nights before. It was much better today for lunch. Less vinegar taseting.

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Chopperqueen

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Whitby, Ontario, Canada

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Reviewed: Feb. 23, 2008

A good change from the usual green salad! I did make a few changes to the recipe: I added sliced red onion, sliced toasted almonds (instead of poppy seeds) and served it over baby spinach (instead of arugula.) I didn’t get as much fennel flavor as I had hoped… but, the salad was still quite tasty. I think I’ll make it again, with a few additional changes. Thanks, Barrett!

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Lu loves to cook!

Living In: Seattle, Washington, USA

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Reviewed: Feb. 4, 2008

This just didn't work for me. It wasn't awful but it wasn't great either. No one else in my family would eat it after the first bite.

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WendiMT

Cooking Level: Expert

Home Town: Billings, Montana, USA

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Reviewed: Jan. 3, 2008

I love fresh fennel, and I really enjoyed this salad! To make it work best, just make sure that you have the freshest fennel and oranges available, since they are essentially the basis of the recipe. The poppy seads are a great touch! The only change that I made was to double the amount of vinegar since the red wine vinegar that I had on hand was relatively mild. This is a wonderful salad!

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Aimee

Cooking Level: Intermediate

Living In: Cocoa, Florida, USA

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Reviewed: Dec. 18, 2007

A yummy, easy and very pretty salad!

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hgrether

Cooking Level: Beginning

Home Town: Lincoln, California, USA

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Reviewed: Sep. 27, 2007

I asked my family what they thought of the salad and they said it was ok but not all that great. I liked it though. I thought the oranges and fennel went well together. I peeled the oranges before slicing them.

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CURELOM

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Feb. 3, 2007

I think I kept my fennel in the veggie crisper too long as I think it lost it's flavor. I will buy some more and use it right away. I was so bummed it just didn't have the PUNCH I wanted it to have. I'll re-review when I make it again.

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echomoon

Cooking Level: Expert

Home Town: Cando, North Dakota, USA

Living In: Antioch, California, USA

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Reviewed: Nov. 25, 2006

i just made this for thanksgiving and once the family got passed "what is fennel?" they seemed to really like it. The presentation is phenomenal (i added cranberries as someone suggested) and the colors were great. It was a great, healthy light salad that I'm sure I'll be making alot this summer.

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MEGANHESS

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Reviewed: Nov. 3, 2006

This is absolutely delicious, and I now make it every week or two! The first time I brought it to work, people thought I had gotten it at a fancy deli. They kept saying, "Wow, it looks beautiful!" They were impressed with the fennel too; a few of them had never seen the bulb before. The flavor was wonderful. I also threw in some dried cranberries, which really added to the presentation. If you really wanted to be fancy, you could throw some toasted chopped pecans on there. Awesome recipe!

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WITZKEN

Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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Reviewed: Jan. 16, 2006

I found the fennel flavor to be a bit too overwhelming. My grocer had both large and small fennel bulbs. I used the larger and if I were to make this again I would use a smaller bulb or just use part of a larger bulb. However, the oranges do pair well with the fennel and tone that fennel flavor down. I also used baby spinach instead of arugala. I do not recommend this. Arugala has more flavor than baby spinach. However, this does make for a very pretty dish!

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jpmcminn

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: May 28, 2005

Very Good

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DRAGONCOOK

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Reviewed: Jan. 16, 2005

This salad is a very nice change from more traditional lettuce salads. Fennel has a mild anise flavor- don't be afraid to try it!

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MOMMADONNA

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Reviewed: Jan. 16, 2003

I loved this salad! My family liked it. The salad has a lot of flavor. I made it as a side dish to a quiche. My daughter thought the tastes of the two dishes were too strong, for they didn't compliment. I put two small cans of Mandarin oranges in the salad, which gave it a nice sweet touch. Thanks for the recipe!

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AIMEE-JIN

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Fennel and Orange Salad

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