Apple Fennel Salad with Arugula and Walnuts

(serves 4)
2 cups arugula salad
2 cups spinach
1 small fennel bulb
¼ cup walnut pieces, toasted
1  Fuji or Pink Lady apple, sliced
2  shallots, minced

4 Tbs. walnut oil
2 Tbs apple cider vinegar
4  Tbs apple juice
¼ tsp sea salt

  1. Prepare salad dressing by whisking together walnut oil, vinegar, apple juice, shallots and sea salt.  Place dressing in salad bowl.
  2. Remove any course stems from the spinach. Rinse and dry arugula and spinach. Place in salad bowl and toss.
  3. Discard outer leaves of bulb if it is “pithy” or looks scarred.  Cut bulb lengthwise in quarter slices. Then slice again crosswise into ½ -inch pieces. Wash green tender fennel leaves, chop and add ¼ cup of leaves to the bok choy and save the rest for garnish.
  4. Sprinkle toasted walnuts on top of salad and serve.

See “Bites of Insight” for nutritional tidbits on walnuts…

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