Lunch: Artichoke Arugula Salad with Parmesan
Ingredients
One 9-ounce package frozen artichoke hearts, thawed and patted dry
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 5-ounce package baby arugula (about 8 cups)
1 bulb fennel (about 1 pound), cored, halved and sliced
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 ounce Parmesan, peeled with a vegetable peeler into strips (about 1/3 cup)
Instructions
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
