Arugula Fennel Salad with Berries

By S. Danford

Ingredients

• Salad:
• Salad:
• Salad:
• 1/4 1/4 1/4 cup sliced almonds
• 1/4 1/4 1/4 cup sliced almonds
• 1/4 1/4 1/4 cup sliced almonds
• 4 4 4 cups tightly packed arugula
• 4 4 4 cups tightly packed arugula
• 4 4 4 cups tightly packed arugula
• 1 1 1 cup thinly sliced fennel bulb
• 1 1 1 cup thinly sliced fennel bulb
• 1 1 1 cup thinly sliced fennel bulb
• 1 1 1 cup raspberries
• 1 1 1 cup raspberries
• 1 1 1 cup raspberries
• 1 1 1 cup blueberries
• 1 1 1 cup blueberries
• 1 1 1 cup blueberries
• 2 2 2 T chopped fresh basil or mint
• 2 2 2 T chopped fresh basil or mint
• 2 2 2 T chopped fresh basil or mint
• 3 3 3 T crumbled feta cheese
• 3 3 3 T crumbled feta cheese
• 3 3 3 T crumbled feta cheese
• Dressing:
• Dressing:
• Dressing:
• 1 1 1 T balsamic vinegar
• 1 1 1 T balsamic vinegar
• 1 1 1 T balsamic vinegar
• 2 2 2 T freshly squeezed lemon juice
• 2 2 2 T freshly squeezed lemon juice
• 2 2 2 T freshly squeezed lemon juice
• 1/2 1/2 1/2 t grated lemon zest
• 1/2 1/2 1/2 t grated lemon zest
• 1/2 1/2 1/2 t grated lemon zest
• 1/2 1/2 1/2 t sea salt
• 1/2 1/2 1/2 t sea salt
• 1/2 1/2 1/2 t sea salt
• 1/2 1/2 1/2 t black pepper
• 1/2 1/2 1/2 t black pepper
• 1/2 1/2 1/2 t black pepper
• 1/4 1/4 1/4 cup extra virgin olive oil
• 1/4 1/4 1/4 cup extra virgin olive oil
• 1/4 1/4 1/4 cup extra virgin olive oil

Preparation

Step 1

Salad:
Place a small skillet over low heat
Add almonds and toast, stirring often, until slightly golden and nutty smelling, about 2 minutes
Remove from heat and set aside
Put the arugula, fennel, berries, and mint or basil in a large bowl and toss gently to combine
Drizzle about 6 T of the dressing over the salad and toss again
Divide into bowls and scatter the feta and toasted almonds on top

Dressing:
Combine all ingredients and whisk until thoroughly blended.
Store leftover dressing in a glass jar in the refrigerator for up to one week.