November 18th, 2024
Recipes
Blueberry and Fennel Salad with Citrus Vinaigrette
Valentina P
- Difficulty
•
- Time 20"
A refreshing arugula salad with plump blueberries, shaved fennel, walnuts, and feta cheese tossed in a simple citrus vinaigrette. Delicious with a side of salmon.
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 2 ounces arugula (about 2 large handfuls)
- 1/2 small fennel bulb
- 1/2 cup blueberries
- 1/4 cup chopped walnuts
- 1/4 cup feta, crumbled (dairy or dairy-free) For the Citrus Vinaigrette
- 2 tablespoons orange juice
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon white balsamic vinegar or champagne vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon orange zest (optional)
- salt and pepper, to taste
Instructions
- Step 1: Stir together all of the vinaigrette ingredients in a small bowl or jar. Refrigerate.
- Step 2: Trim the fennel stalk and cut the bulb(s) into quarters. Use a vegetable peeler to peel the quarters into thin strips. Finely slice any remaining fennel pieces that cannot be peeled. It should make 1 big handful.
- Step 3: Place the arugula, peeled fennel, blueberries, walnuts, and feta in a salad bowl. Toss with the vinaigrette, to taste.
- Serve: This salad is amazing as is, but is also great with side of salmon.
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Blueberry and Fennel Salad with Citrus Vinaigrette
PT20M 2 ounces arugula (about 2 large handfuls) 1/2 small fennel bulb 1/2 cup blueberries 1/4 cup chopped walnuts 1/4 cup feta, crumbled (dairy or dairy-free) 2 tablespoons orange juice 2 tablespoons extra-virgin olive oil 1/2 tablespoon white balsamic vinegar or champagne vinegar 1/2 teaspoon honey 1/2 teaspoon orange zest (optional) salt and pepper, to taste Gluten Free 2 Servings
Ingredients:
