27 January 2012

No Meat Zone Recipes: Fennel Salad with Basil Peanut Vinaigrette


Fennel Salad with Basil Peanut Vinaigrette


2 bulbs of fennel with fronds, thinly sliced
1 medium red onion, sliced
1 tsp. fresh marjoram, chopped
1 1/2 cups arugula
5 fresh basil leaves, finely chopped
2 scallions, finely chopped
1/4 cup Barlean’s flax oil
2 tsp. freshly squeezed orange juice
2 Tbsp. white balsamic vinegar
Pinch of sea salt
Pinch of freshly ground white pepper
1/3 cup peanuts, finely chopped
2 Tbsp. Barlean's flax seeds


In a large bowl, combine fennel, fronts, onion, marjoram and arugula; gently toss to combine.
In a small bowl, combine basil, oil, fresh orange juice, balsamic vinegar, sea salt and pepper; whisk well. Add peanuts and toss to coat.
Transfer salad onto serving plates. Sprinkle with flax seeds. Serve with vinaigrette on the side.

Amie Valpone, HHC, AADP | Twitter | Facebook | Blog
New York Amie is a Manhattan-based culinary marketing consultant, recipe developer and food writer specializing in gluten free, soy-free and dairy free culinary nutrition. Amie is also the publisher and marketing director of the online gluten-free magazine Easy Eats.

Photo credit: Amie