Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
You can also trim a few minutes off your prep time by using a purchased tarragon or berry-flavored vinaigrette.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 recipe Tarragon Vinaigrette, below | ||
| ½ fennel bulb | ||
| 1 Granny Smith apple | ||
| ¼ red onion | ||
| ½ c. sliced strawberries | ||
| ½ c. baby arugula leaves | ||
| Mint leaves, for garnish |
Things To Grab
Directions
- Prepare Tarragon Vinaigrette; cover and refrigerate until ready to serve.
- Trim stalks from fennel bulb; reserve fronds for garnish
- Cut fennel, apple and red onion into paper-thin slices, using a mandoline slicer or sharp knife. Layer the slices with the strawberries and arugula on two serving plates. Drizzle with Tarragon vinaigrette. If desired, garnish with mint leaves and fennel fronds.
- Tarragon Vinaigrette: Wisk together 1 Tbsp. white wine vinegar, 2 tsp. fresh lemon juice, 1-1/2 tsp. Hy-Vee orange juice, 1/2 tsp. Hy-Vee honey and 1/2 tsp. chopped tarragon. Slowly add 2-1/2 Tbsp. Hy-Vee Select olive oil, whisking constantly until combined.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 17 g
- Cholesterol: 0 mg
- Sodium: 35 mg
- Total Carbohydrates: 2 g
- Protein: 2 g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 70%
0%
Iron 6%
0%
Calcium 6%