Arugula-fennel salad

Enjoy the delightful blend of peppery arugula and crisp fennel in this refreshing salad. Perfectly balanced flavors for a light and tasty meal.

Ingredients:

• 1 tablespoon very finely chopped shallot
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 3 tablespoons canola oil
• 170g baby arugula leaves, washed and spun dry
• 1/2 fennel bulb, cored and very thinly sliced
• Kosher salt and freshly ground black pepper

Instructions:

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2. Ingredients.
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4. Combine the finely chopped shallot, lemon juice, and mustard in a big salad bowl.
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6. Pour the oil slowly while whisking continuously until the dressing becomes smooth and creamy.
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8. Mix in the baby arugula and thinly sliced fennel into the salad bowl, season with salt and black pepper, and mix thoroughly. Present the salad.

Summary:

• Calories: 463 kcal
• Fat: 44 g
• Protein: 6 g
• Carbs: 18 g
• Potassium: 1174 mg
• Magnesium: 106 mg