Finely mince the garlic.
Add garlic, oregano, salt, pepper, and stevia to a small mixing bowl.
Pour in the lemon juice.
Note: Before cutting the lemon, roll it on the counter with slight pressure. This will break the cell walls and release more juice. Cut in half and juice into mixing bowl, catching any seeds.
While slowly drizzling in olive oil, whisk vigorously and continually while adding to the mixing bowl and set aside.
Slice the fennel bulb thinly.
Toss the arugula and fennel and top with salad dressing.
2 servings
1
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
