Recipe courtesy of Harvard University Dining Services
- 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
In a small bowl, combine lemon juice, garlic, vinegar, oil, and sugar; whisk until emulsified.
Add freshly ground pepper. Adjust seasoning to taste with salt substitute.
In a large mixing or salad bowl, combine fennel and vinaigrette (to taste) and blend until fennel is evenly coated.
Gently mix greens into fennel and vinaigrette mixture.
Nutritional information per serving (1/4 of recipe):
Calories: 150 ? Protein: 1 g ? Carbohydrate: 6 g ? Fiber: 2 g ? Sodium: 630 mg
Saturated fat: 2 g ? Polyunsaturated fat: 1 g ? Monounsaturated fat: 11 g
Trans fat: 0 g ? Cholesterol: 0 mg
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