Fennel Salad with Almond Basil Vinaigrette
Fennel Salad with Basil Thyme Vinaigrette Ingredients 2 bulbs of fennel with fronds, thinly sliced 1/2 red red onion, sliced 1/4 cup fresh basil, chopped 1 1/2 cups arugula 2 tsp. fresh thyme, finely chopped 1/4 cup Barlean’s flax oil 1/4 cup Barlean's flax seeds 2 tsp. freshly squeezed lemon juice 2 Tbsp. white balsamic vinegar 1/4 tsp. of sea salt 1/6 tsp. freshly ground white pepper 1/3 cup almonds, finely ground 1/2 tsp. fresh lemon zest Directions In a large bowl, combine fennel, fronts, onion, basil and arugula; gently toss to combine. In a small bowl, combine thyme, oil, fresh lemon juice, balsamic vinegar, sea salt and pepper; whisk well. Add almonds and toss to coat. Transfer salad onto serving plates. Sprinkle with lemon zest. Serve with thyme vinaigrette on the side. Enjoy.
Amie Valpone The Healthy Apple www.thehealthyapple.com
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