Reviewed: Mar. 15, 2013

I just made this and was impressed. I added dried cranberries per suggestion, and used 1/2 bulb fennel (only white part) plus one carrot, but everything else as written. I put it on a bed of raw kale rather than arugula. The only thing I might think about is whether an herb could tie the flavors together. As is, the flavor was light with the vinegar and juice from the oranges, but I thought it could use something else. Letting it meld for a while before eating might fix this.

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Reviewer:

Ann

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Jan. 20, 2013

This was a refreshing change for a salad. I added of a sprinkling of pomegranate seeds and substituted baby romaine for arugula. My husband and I are interested in healthy recipes and both enjoyed it. No leftovers! Will definitely be making again.

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Reviewer:

deb

Reviewed: Feb. 14, 2012

Loved the dressing with the fennel and orange. Very refreshing and a great change to regular tomato cuke salads.

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Reviewer:

Claire

Cooking Level: Intermediate

Home Town: Nutley, New Jersey, USA

Living In: Flanders, New Jersey, USA

Reviewed: Jan. 22, 2012

This salad was good but we thought it could use a bit of sweetness. We added pomegranate seeds and drizzled a touch of honey over it and it was superb! Will definitely make it again.

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Reviewer:

3 crazy kids

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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Reviewer:

Garvey72

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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Reviewer:

DENA

Cooking Level: Expert

Home Town: Terrace, British Columbia, Canada

Living In: Okotoks, Alberta, Canada

Reviewed: May 19, 2008

used butter lettuce instead of arugula.

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Reviewer:

Dassi

Cooking Level: Intermediate

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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Reviewer:

JULIECO1

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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Reviewer:

Chopperqueen

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Whitby, Ontario, Canada

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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