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Fennel, White Bean, and Arugula Salad

Fennel, White Bean, and Arugula Salad for a Fresh Boost

Enjoy the crisp and refreshing Fennel, White Bean, and Arugula Salad, a nutritious gluten-free option.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 bulb Fennel Shaved thinly
  • 1 can Cannellini Beans Drained
  • 2 cups Arugula
  • 1 can Tuna (oil-packed) Drain and break into pieces
For the Vinaigrette
  • 2 tablespoons Meyer Lemon Juice
  • 1 tablespoon Champagne Vinegar
  • 3 tablespoons Olive Oil Extra virgin recommended
  • 1/2 teaspoon Salt Adjust to taste
  • 1/4 teaspoon Pepper Adjust to taste

Equipment

  • Mandoline
  • mixing bowl
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Fennel: Trim the stalks and base of the fennel bulb, remove tough outer layers, and shave it into paper-thin slices.
  2. Combine Salad Ingredients: In a mixing bowl, combine shaved fennel, cannellini beans, arugula, and tuna.
  3. Whisk the Vinaigrette: In a small bowl, whisk together lemon juice, vinegar, olive oil, salt, and pepper until emulsified.
  4. Dress the Salad: Drizzle the vinaigrette over the salad and toss gently to combine all elements.
  5. Serve or Chill: Serve immediately or chill for about 10 minutes for enhanced flavor melding.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 18gProtein: 20gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 35mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Enjoy the salad as a standalone dish or a side. Optimal freshness is achieved when served immediately.

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