health is wealth

Fennel Salad


1 fennel bulb- thinly sliced
¼ cup parsley leaves
1 cup arugula
3 tablespoons lemon juice
3 tablespoons olive oil
Pinch of salt
Freshly ground pepper
4 tablespoons shaved parmesan cheese
¼ cup roasted pine nuts or slivered almonds


  1. Pre-heat oven to 325°F. Toast pine nuts or slivered almonds on a baking sheet until golden, 5-7 minutes. Set aside to cool
  2. Toss thinly cut fennel, parsley, arugula with lemon juice and oil. Season with salt and pepper. Top with parmesan cheese, roasted pine nuts or almond slivers

Smell, taste, enjoy. Be mindful of the food you eat.