1 bulb fennel
2 carrots
1 small rutabaga
1 shallot
1 tart apple, cored
3 cups baby arugula
1 avocado, thinly sliced (optional)
Fresh basil, mint, and/or dill leaves, torn into small pieces
Coarse salt or regular salt to taste
Ground black pepper
For Vinaigrette
¼ cup extra-virgin olive oil
1 lemon, juiced and zest removed with a fine grater
½ garlic cloves (or ½ tsp minced garlic)
2 Tablespoons white wine vinegar or apple cider vinegar
¼ cup plain yogurt
½ teaspoon Dijon or Brown mustard
Salt and ground black pepper to taste
Vegetable & Arugula Salad with Yogurt Vinaigrette
Servings: 4
Ingredients:
Directions:
- To make the vinaigrette: Add ingredients to a jar. Seal and shake until very well combined. Season with more salt and pepper to taste, if desired.
- To make the salad: Using a mandolin or sharp knife, slice the fennel, carrots, rutabaga, shallot, and apple very thinly. Add them to a large bowl with arugula, avocado (if using), and herbs. Season with salt and pepper; drizzle with vinaigrette and toss to coat.
- Divide salad among plates and sprinkle lemon zest on top.
Recipe courtesy of Maryland WIC Cookbook
Recipe Category
30 minutes or less, No cooking required, One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Vegetable & Arugula Salad with Yogurt Vinaigrette
Servings: 4
Ingredients:
1 bulb fennel
2 carrots
1 small rutabaga
1 shallot
1 tart apple, cored
3 cups baby arugula
1 avocado, thinly sliced (optional)
Fresh basil, mint, and/or dill leaves, torn into small pieces
Coarse salt or regular salt to taste
Ground black pepper
For Vinaigrette
¼ cup extra-virgin olive oil
1 lemon, juiced and zest removed with a fine grater
½ garlic cloves (or ½ tsp minced garlic)
2 Tablespoons white wine vinegar or apple cider vinegar
¼ cup plain yogurt
½ teaspoon Dijon or Brown mustard
Salt and ground black pepper to taste
Directions:
- To make the vinaigrette: Add ingredients to a jar. Seal and shake until very well combined. Season with more salt and pepper to taste, if desired.
- To make the salad: Using a mandolin or sharp knife, slice the fennel, carrots, rutabaga, shallot, and apple very thinly. Add them to a large bowl with arugula, avocado (if using), and herbs. Season with salt and pepper; drizzle with vinaigrette and toss to coat.
- Divide salad among plates and sprinkle lemon zest on top.
Recipe courtesy of Maryland WIC Cookbook
Nutrition Facts
4 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 230 | |
| % Daily Value* | ||
| Total Fat 15g | 19% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 95mg | 4% | |
| Total Carbohydrate 25g | 9% | |
| Dietary Fiber 7g | 25% | |
| Total Sugars 14g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 4g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 138mg | 10% | |
| Iron 1mg | 6% | |
| Potassium 813mg | 15% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.