Arugula Salad with Fennel and Pine Nuts
Michelle
ingredients
- 2 c. baby arugula
- 2 small fennel bulbs, thinly sliced
- 1 red bell pepper, halved and thinly sliced
- 3/4 cup toasted pinenuts
- 2 Tablespoons lemon juice
- 1 teaspoon finely-grated lemon zest
- 2 cloves garlic, minced
- 1/2 c organic extra virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/3 c grated parmesan cheese
directions
In a large salad bowl , combine arugula, fennel, red pepper and pinenuts. In a small bowl, whisk remaining ingredients until well blended. Pour over salad and toss well.
Source: Whole Foods
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