Arugula-Fennel Salad

Name: Arugula-Fennel Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams baby arugula leaves, washed and spun dry; 3 Tbsps canola oil; 1 teaspoons Dijon mustard; 1 fennel bulb, cored and very thinly sliced; 4 servings Kosher salt and freshly ground black pepper; 2 teaspoons fresh lemon juice; 1 Tbsp very finely chopped shallot

Need a gluten free, whole 30, and vegan side dish? Arugula-Fennel Salad could be an outstanding recipe to try. This recipe makes 4 servings with 115 calories, 2g of protein, and 11g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of kosher salt and pepper, canolan oil, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

In a large salad bowl, whisk together the chopped shallot, lemon juice and mustard. Gradually add the oil, whisking constantly, until the vinaigrette is emulsified and creamy-looking.

Ingredients you will need

Lemon Juice