ARUGULA SALAD WITH FENNEL AND PINE NUTS
2 cups baby arugula
2 small fennel bulbs, thinly sliced
1 red bell pepper, halved, thinly sliced
3/4 cup toasted pinenuts
2 TB lemon juice
1 tsp finely-grated lemon zest
2 cloves garlic, minced
1/2 cup organic extra virgin olive oil
1/2 tsp freshly-ground black pepper
1/3 cup grated parmesan cheese (or parmesan substitute)
In a large salad bowl, combine arugula, fennel, red pepper and pinenuts.
In a small bowl, whisk remaining ingredients until well blended. Pour over salad and toss well.
Servings: 6
2 cups baby arugula
2 small fennel bulbs, thinly sliced
1 red bell pepper, halved, thinly sliced
3/4 cup toasted pinenuts
2 TB lemon juice
1 tsp finely-grated lemon zest
2 cloves garlic, minced
1/2 cup organic extra virgin olive oil
1/2 tsp freshly-ground black pepper
1/3 cup grated parmesan cheese (or parmesan substitute)
In a large salad bowl, combine arugula, fennel, red pepper and pinenuts.
In a small bowl, whisk remaining ingredients until well blended. Pour over salad and toss well.
Servings: 6
MsgID: 3138157
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Spring Fruits or Vegetable...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Spring Fruits or Vegetable...
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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