Finding easy and healthy recipes to feed our families is a never-ending task. When we are lucky enough to stumble across or create one that is a hit saving it and sharing it are a must.
When meal planning whenever possible I like to include something full of vitamins and fiber at least when it comes to dinner. With busy schedules there are no guarantees when it comes to what else we are consuming throughout the day so combating some of our less healthy choices at the dinner table is a win in my books.
This easy salad is fresh and full of flavour and is a staple at our table. It goes with anything and the dressing recipe is very forgiving. Play around with the ingredients and measurements for what works best with your tastes and what you have on hand. Tonight we are out of lemons so I substituted fresh squeezed orange juice in the dressing.
- 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
- Sliced orange slices (optional)
- Kosher salt and freshly ground black pepper
In a large salad bowl, whisk together the shallot, lemon juice and mustard. Gradually add the oil, whisking constantly, until the vinaigrette has emulsified and is creamy-looking. Add the baby arugula, sliced fennel & orange slices to the salad bowl, season the salad with salt and black pepper and toss well. Serve.