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This recipe is in The Mediterranean Refresh: Meals on a Budget
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Fennel and Arugula Salad with Lemon Vinaigrette
It only takes a few seconds to prepare this salad! You can serve with grilled salmon or brunch casserole – this arugula salad goes well with everything on the table.
1 Tsp. Lemon zest
2 Tbsp.. Juice of one lemon
¼ Tsp. Salt
5 Oz. Arugula, washed and dried
¾ Fennel bulb, shaved
2 Tbsp. Extra-virgin olive oil
Freshly ground pepper, to taste
Pecorino, to serve
¼ Cup Almonds or walnuts
- Combine arugula and shaved fennel in a bowl and refrigerate to keep it crisp.
- In a small bowl, combine the olive oil, lemon zest, lemon juice, salt and pepper and mix well until blended.
- Sprinkle dressing over the salad. Shave a few slices of pecorino on the salad. Decorate with almonds or nuts. Adding fresh apple slices is also great!
- Serve immediately.
Fat: 18 g
Carbohydrates: 30.1 g
Fiber: 7.2 g
Protein: 29.0 g
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