Chef Tee’s Baby Arugula & Fennel Salad

Makes 3-to-4 cups S n p logo
Prep time: 5 minutes; no cooking time

  • 3-to-4 cups baby arugula
  • ¼ cup fennel bulb, thinly sliced
  • ¼ cup onion, thinly sliced
  • ¼ cup orange bell pepper, thinly sliced
  • ½ cup rice wine vinegar
  • ¼ cup olive oil
  • Salt & Pepper to taste


  1. In large bowl, whisk together oil, vinegar.
  2. Add rest of ingredients; toss until leaves are lightly coated w/vinaigrette.

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