Baby Arugula and Shaved Fennel with Lemon Garlic Vinaigrette

Baby Arugula and Shaved Fennel with Lemon Garlic Vinaigrette

chopped arugula on a cutting board
Serves 4
  • 2 tablespoons lemon juice
  • ½ teaspoon minced garlic
  • 1 tablespoon white wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 medium fennel bulb, halved lengthwise and sliced crosswise as thinly as possible
  • 4 cups arugula, lightly packed
  • A pinch of potassium based salt substitute to taste
  1. In a small bowl, combine lemon juice, garlic, vinegar, oil, and sugar; whisk until emulsified.
  2. Add freshly ground pepper. Adjust seasoning to taste with salt substitute.
  3. In a large mixing or salad bowl, combine fennel and vinaigrette to taste and blend until fennel is evenly coated.
  4. Gently mix greens into fennel and vinaigrette mixture.

Nutrition facts:

Per 1/4 of recipe 150 calories 1 grams of protein 6 grams of carbohydrates 2 grams of fiber 630 milligrams of sodium 14 grams of fat ( 2 grams of saturated fat 11 grams of monounsaturated fat 1 grams of polyunsaturated fat )

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