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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6 users found this review helpful

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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10 users found this review helpful

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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9 users found this review helpful

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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4 users found this review helpful

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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13 users found this review helpful

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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Reviewer:

Lu loves to cook!

Living In: Seattle, Washington, USA

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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3 users found this review helpful

Reviewer:

WendiMT

Cooking Level: Expert

Home Town: Billings, Montana, USA

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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4 users found this review helpful