Foods

Fennel, Arugula and Strawberry Salad

strawberies

Strawberries are an excellent source of Vitamin C and one cup gives you a days supply of super antioxidants.  Vitamin C helps make collagen, which helps skin stay pump and wrinkle free, it can also help and prevent  UV related skin damage.  Pile them on your foods and enjoy this summer.

Fennel, Arugula and Strawberry Salad

Ingredients

  • 1 cup white balsamic vinegar
  • 1 large fennel bulb with fronds
  • 3 ounces (about 4 cups) baby arugula
  • 1 cup sliced almonds, toasted
  • Kosher salt and freshly ground black pepper
  • 1 pint strawberries, hulled and quartered lengthwise

Directions

Put the balsamic vinegar in a small saucepan and bring to a simmer over medium-high heat. Cook until the vinegar is reduced to about 1/3 cup and syrupy, about 15 minutes; cool to room temperature.

Remove the feathery fronds from the fennel bulb and chop. Remove the core from the fennel and, using a mandoline slicer or a knife, shave the fennel into very thin slices. Add to a salad bowl along with the arugula and almonds. Drizzle the reduced vinegar over the greens, season with salt and pepper, to taste, and toss until coated. Sprinkle the strawberries and chopped reserved fennel fronds over the top and serve immediately.
Health and Wellness Associates

312-972-WELL

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