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$300 loan.

Arugula-Fennel Salad With Berries and Lemony Balsamic Vinaigrette

Sliced almonds add a nutty crunch to this bright summer salad.
Arugula-Fennel-Salad-With-Berries-and-Lemony-Balsamic-Vinaigrette
  • Yield 4 servings
  • Prep Time 20 minutes
  • Cook Time

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.

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