INGREDIENTS
6 cups
Arugula
2/3 cup
Dill, fresh
2
Fennel, trimmed, cored, and thinly shaved (about 3 cups), small bulbs
1 1/4 cups
Zucchini
1 tsp
Honey
1/4 cup
Lemon juice
1/4 tsp
Salt
1/4 cup
Walnut oil or olive oil
1/2 cup
Walnuts, toasted
1/3 cup
Feta cheese