Arugula-Fennel Salad With Berries and Lemony Balsamic Vinaigrette

Gluten-Free

Sugar-Free

Vegan

Vegetarian

Sliced almonds add a nutty crunch to this bright summer salad.

By Rebecca Katz | Experience Life

Makes4 servings
Prep Time20 minutes
Cook Time

Ingredients
Directions

Ingredients

Salad

1/4 cup sliced almonds
4 cups tightly packed baby arugula
1 cup thinly sliced fennel bulb
1 cup raspberries
1 cup blueberries
2 tbs. chopped fresh basil or mint
3 tbs. crumbled feta cheese

Vinaigrette

2 tbs. balsamic vinegar
2 tbs. freshly squeezed lemon juice
1/2 tsp. grated lemon zest
1/2 tsp. sea salt
1/2 tsp. black pepper
1/4 cup extra-virgin olive oil

Directions

STEP 1

Place a small skillet over low heat. Add almonds and toast, stirring often, until slightly golden and nutty smelling, about two minutes. Remove from heat and set aside.

STEP 2

Put the arugula, fennel, berries, and mint or basil in a large bowl, and toss gently to combine.

STEP 3

Combine all ingredients for the vinaigrette in a bowl and whisk until thoroughly blended.

STEP 4

Drizzle about 6 tablespoons of the vinaigrette over salad and toss again. Divide into bowls, scatter feta and toasted almonds on top, and serve.

STEP 5

Tip: Store leftover vinaigrette in a glass jar in the refrigerator for up to one week.

Nutritional information

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