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Spring Asparagus and Fennel Salad

  • February 6, 2019
  • Sarah
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Week 4 Alternative Ingredient: Asparagus

Spring Asparagus and Fennel Salad

  • 1 bunch of asparagus (washed and trimmed)
  • 1 bulb of fennel (washed and sliced into ½" sections)
  • 4 cups of arugula
  • 1 cup of barley (cooked)
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  1. Preheat oven to 400 degrees
  2. Line a baking sheet with parchment paper
  3. Lay asparagus and fennel slices evenly on parchment paper
  4. Drizzle with olive oil, salt and pepper
  5. Bake for 20 minutes, flipping once
  6. Mix olive oil, lemon juice and apple cider vinegar for the dressing
  7. On a plate or bowl, make a bed of arugula, then sprinkle with cooked barley
  8. Cut asparagus into 2″ sections and add to salad along with roasted fennel slices
  9. Toss with dressing and serve

Image and Recipe are from @nutritionsqueezed. To check out the full post and find more awesome recipes go here.

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Related Topics
  • asparagus
  • barley
  • fennel
  • prenatal week 4
  • week 4
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