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Arugula-Fennel Salad

See full recipe on: Food & Wine



Ingredients

1 tablespoon very finely chopped shallot
2 teaspoons fresh lemon juice
1/2 teaspoon dijon mustard
3 tablespoons canola oil
6 ounces baby arugula leaves, washed and spun dry
1/2 fennel bulb, cored and very thinly sliced
Kosher salt and freshly ground black pepper

Nutrition 4 servings

Per Serving % Daily Value
Calories 115
Fat 10g 16%
Carbs 4g 1%
Protein 1g 3%
Fiber 1g 6%
Cholesterol
Sodium 34mg 1%
     
Fat
Carbs
Protein

Preparation






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