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Fennel, Red Onion and Blood Orange Salad with Miso-Lime Vinaigrette

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Makes: 4 servings View Nutrition Facts


  • 2 tablespoons  chopped peanuts
  • 2 tablespoons  finely chopped fresh mint
  • 1/2 teaspoon  salt
  • 2 teaspoons  freshly grated ginger
  • 4 teaspoons  sugar
  • 4 teaspoons  peanut oil
  • 2 tablespoons  white miso paste
  • 1/4 cup  freshly squeezed lime juice (about 2 limes)
  • 1 small red onion, peeled and thinly sliced (with a mandoline or V-slicer, if available)
  • 2 blood oranges, peeled and sectioned
  • 2 fennel bulbs, thinly sliced (with a mandoline or V-slicer, if available)
  • 1 bunch arugula, trimmed and washed well


1. Arrange arugula on four plates; top with fennel, orange sections and onion.

2. Whisk together lime juice, miso, oil, sugar, ginger and salt. Drizzle dressing over salad with mint and peanuts.

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