Easy Fennel Arugula Salad
This Easy Fennel Arugula Salad combines these two underrated veggies with sundried tomatoes and artichoke hearts to create a simple and satisfying salad with huge flavor and refreshing textures.
Ingredients
- 5 ounces arugula (140 grams)
- ½ fresh fennel bulb including some fronds
- ½ cup sundried tomatoes
- ½ cup canned marinated artichoke hearts chopped
Dressing
- 1 Tablespoon olive oil
- 2 Tablespoons balsamic vinegar or white wine vinegar
- Salt & pepper to taste
Instructions
- Slice the base and stalk of the fennel bulb as thinly as possible. Make your slices of the bulb horizontal so the pieces come out semicircular. Cut the fronds into bite-size or smaller.
- Combine all the solid ingredients in a bowl, including the fennel.
- Combine the dressing ingredients in a small bowl and stir briefly. Spoon the dressing over the solid ingredients. Toss to combine. Serve immediately.