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.
Photo: runningtothekitchen.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Fennel, artichokes, celery root$2.49 each typical | 1 | $2.49Typical price |
 | Oranges$1.49/lb typical | 1.15 lb | $1.68Typical price |
| Bok choy and napa cabbage$1.99/lb typical | 0.5 lb | $0.99Typical price |
| Peaches, pears, plums$2.49/lb typical | 0.2 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
$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
- Thinly slice the fennel and toss it with 1/2 cup rice vinegar and a pinch of salt for 15 minutes.
- Whisk the mustard, remaining rice vinegar, olive oil, salt, and pepper in a small bowl.
- Peel and segment the oranges and grapefruit, removing excess membrane.
- Toss the arugula, citrus, pomegranate arils, and pickled fennel with the dressing.
- Scatter fennel fronds over the salad if using.
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