Strawberry Fennel Salad with Homemade Vinaigrette

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Servings: 4 Prep: 15 min Dairy Free Gluten Free Paleo Vegan No Leftover Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Fennel Bulb, Strawberries, Baby Arugula, Fresh Basil, Rice Vinegar, Dijon Mustard, Italian Seasoning, Sea Salt

Ingredients

For the salad:

1 fennel bulb ⚠

1 cup strawberries ⚠

3 ounces baby spinach

2 cups baby arugula ⚠

4 sprigs fresh basil, optional ⚠

For the dressing:

¼ cup extra virgin olive oil

2 tablespoons rice vinegar ⚠

1 teaspoon Dijon mustard ⚠

½ teaspoon Italian seasoning ⚠

sea salt, to taste ⚠

ground black pepper, to taste

1. For the salad: Trim and thinly slice fennel bulb. Slice strawberries.

2. Arrange the spinach and arugula on a serving platter and top with sliced fennel and strawberries.

3. For the dressing: Whisk together all ingredients in a glass or other non-reactive bowl. Taste and adjust seasonings, as desired.

4. Serve immediately with chilled salad plates and dressing on the side. Enjoy!

Per serving incomplete

10734

Cal

Carbs

1261g

Fat

Protein

Carbs 0%

Fat 100%

Protein 0%