Description
Whip up this salad the next time you host a summer or fall lunch for friends or have it all to yourself as a tasty lunch.
Ingredients
Scale
- 1 small fennel bulb, very thinly sliced
- 1 small apple (I use Honeycrisp), very thinly sliced
- 1 1/2 cup fresh greens (baby arugula and/or baby spinach)
- 1 tablespoon fresh lemon juice
- 2 tablespoons oil
- 1/2 teaspoon salt
Instructions
- Thinly slice the fennel and apple (a mandoline slicer works really well)
- Add the fresh greens
- In a separate bowl whisk lemon juice, oil, and salt together
- Toss with salad
- Serve immediately
Notes
Optional: toast walnuts for garnish (Bake at 375F for 7-8 minutes)