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Home / Recipes / American

Lunche for 4

Pickled Fennel Citrus Salad

$6.34for 425 minServes 4

Thin fennel pickles briefly in rice vinegar, then joins citrus, arugula, and pomegranate with mustard dressing.

Pickled Fennel Citrus Salad

Photo: runningtothekitchen.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Fennel, 1$2.49 each typical1$2.49Typical price
Oranges, 1.15 lb$1.49/lb typical1.15 lb$1.68Typical price
Bok choy and napa cabbage, 0.5 lb$1.99/lb typical0.5 lb$0.99Typical price
Peaches, 0.2 lb$2.49/lb typical0.2 lb$0.47Typical price
Total for the servings shown$6.34

Pantry staples you likely have

VinegarSalt and pepperMustard, mayo, ketchupCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

  • 25 minstart to table
  • Easydifficulty
  • 4servings as written
  • $typical cost tier

AmericanVegetarianVeganDairy-freeGluten-freeBudgetLunchesSide dishesNo-cookSummer

Typical price

$1.59 per serving$6.34 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1 bulb fennel
  • 1 orange
  • 1/2 cup rice vinegar
  • 1 pinch kosher salt
  • 8 oz baby arugula
  • 1 grapefruit
  • 1/2 cup pomegranate arils
  • fennel fronds for garnish (optional)
  • 1 orange
  • 1 tbsp dijon mustard
  • 1 tbsp rice vinegar
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste (optional)

Steps

  1. Thinly slice the fennel and toss it with 1/2 cup rice vinegar and a pinch of salt for 15 minutes.
  2. Whisk the mustard, remaining rice vinegar, olive oil, salt, and pepper in a small bowl.
  3. Peel and segment the oranges and grapefruit, removing excess membrane.
  4. Toss the arugula, citrus, pomegranate arils, and pickled fennel with the dressing.
  5. Scatter fennel fronds over the salad if using.

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