APPLE FENNEL ARUGULA SALAD IN A MASON JAR

Cooking with fennel might feel a little intimidating if you’ve never tried it before, don’t be shy!

Fennel is an excellent source of fiber and important phytonutrients, it’s also slightly sweet.

Cut off the green stalks and cut a thin slice off the base of the fennel bulb where it may have turned brown.

If the outer layer of the bulb has any brown spots, you can remove them with a vegetable peeler.

Next, cut the fennel bulb in half and cut a notch to remove the triangular heart at the base of the bulb. For this recipe, I recommend thinly slicing the fennel crosswise.

The green tops, or fronds, are not needed for this recipe, but you can place some on top of a piece of fish as it cooks or use them in place of basil in a pesto to serve with pasta or rub onto meats before cooking.

This salad is a perfect make-ahead meal that’s easy to take to the office or when you’re on the go. Soaking the apple slices in salted water is a great trick to keep them from turning brown and helps them stay crisp!

⌛Prep Time 20 mins ⏳Cook Time 0 mins 🕰️Total Time 20 mins 🍴Servings 4 Servings 🔋Calories 155 kcal

Ingredients: 4 cups warm water ¾ tsp. sea salt (or Himalayan salt) divided use 1 medium Granny Smith apple cored, thinly sliced 1 cup apple cider vinegar 4 tsp. extra-virgin olive oil 2 tsp. raw honey 2 cups thinly sliced fennel ¼ cup toasted pecan pieces 4 cups baby salad greens 4 cups fresh arugula

Instructions: Combine water and ½ tsp. salt in a medium bowl; mix to dissolve salt.

Submerge apple slices in water. Let sit for 5 minutes; drain water. Set aside.

While apple is sitting, combine vinegar, oil, remaining ¼ tsp. salt, and honey in a small bowl; whisk to blend. Evenly divide dressing between 4 one-quart Mason jars. Set aside.

Evenly layer apples, fennel, pecans, salad greens, and arugula on top of dressing in jars.

Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.