Recipe courtesy of Food Network Kitchen
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Fennel-Arugula Salad
Total:
15 min
Prep:
15 min
Level:
Easy
Total:
15 min
Prep:
15 min
Level:
Easy

Directions

Quarter, core and thinly slice 1 large fennel bulb; chop 1/3 cup of the fronds. Combine in a large bowl with 6 thinly sliced celery stalks and 2 cups baby arugula. Toss with 3 tablespoons each olive oil and lemon juice, 1/4 teaspoon lemon zest, and salt and pepper to taste.

Photograph by Con Poulos

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Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

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