Chef Tee’s Baby Arugula & Fennel Salad
Makes 3-to-4 cups
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
- In large bowl, whisk together oil, vinegar.
- Add rest of ingredients; toss until leaves are lightly coated w/vinaigrette.