Succulent Strawberry Pesto Fennel Salad
with artichoke hearts and goat cheese
Ingredients
- 2 Tbsp. Pestos with Panache Succulent Strawberry Pesto
- 1/2 fennel bulb, thinly sliced lengthwise
- 4 sun-dried tomatoes, soaked and sliced
- 8 black olives, pitted
- 5 artichoke hearts (canned or bottled in water), sliced
- ΒΌ red onion, finely chopped
- 2 Tbsp. olive oil
- 1 tsp. lemon juice
- Large bed of arugula or baby spinach
- 2 Tbsp. goat cheese
- Sea Salt and pepper, to taste
Directions
In a medium bowl, gently fold together pesto, fennel, sun-dried tomatoes, olives, artichoke hearts and red onion. Add olive oil and lemon juice. Season with sea salt and pepper to taste.
Place mixture atop a bed of greens and sprinkle with goat cheese.
Enjoy!
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Recipe submitted by Amie Valpone, author of TheHealthyApple.com
Amie Valpone, HHC, AADP is a Manhattan based Culinary Nutritionist with a passion for cooking, baking, and healthy living in the Big Apple of NYC, she strives to find the right balance for her clients using whole, natural, unprocessed foods.
