Serving Size: 1 Serving
Ingredients:
1 cup baby arugula, packed
1/2 fennel bulb, sliced thinly
1 pear (core removed & cut into ¼” chunks)
1/4 cup roasted walnuts (unsalted- see below for directions)
2 Tbsp. Balsamic Dressing (recipe page 3)
Add Sliced Turkey – if desired
Directions:
Combine all ingredients in a bowl and mix well.
Next, whisk the oil and vinegar together in a small bowl before dressing the salad.
*Roasted Walnuts: Preheat the oven to 400F. Roast for 5-6 minutes on a baking sheet and keep a close eye to make sure they don’t burn.
Photo Credit: Canva by sergiimostovyia