Fennel and Orange Salad

This is a traditional Italian salad served on wild greens. Here I use fresh arugula.

Step: 1

Place the fennel and orange in a large bowl. Drizzle with olive oil and vinegar; sprinkle with poppyseeds and salt. Chill and serve over a bed of arugula.

Per Serving: 128 calories; protein 4.9g; carbohydrates 20.2g; fat 4.7g; sodium 64.6mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, go for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do double-duty .