Citrus-Fennel Arugula and Broccoli Sprout Salad

Make this a main dish by doubling the recipe and topping with grilled chicken or roasted chickpeas.

Serves 4 (serving size: about 1½ cups)

Ingredients

• 2 cups fresh high-glucoraphanin broccoli sprouts
• 4 cups fresh arugula
• 1 small fennel bulb, thinly sliced
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp orange juice
• 1 tsp Dijon mustard
• 1 tsp honey
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ cup shaved Parmesan cheese

Directions

1. Combine sprouts, arugula, and fennel in a large bowl; toss.
2. Whisk olive oil, lemon juice, orange juice, Dijon mustard, honey, salt, and pepper together in a small bowl. Drizzle dressing over greens; toss gently to combine.
3. Divide salad evenly among 4 plates; top evenly with cheese.