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Arugula-and-Fennel Salad with Parmesan Curls

Yield 6 servings (serving size: 1 cup salad and about 2 tablespoons cheese)

Ingredients

  • 4 (3/4-ounce) slices French bread, cut into 3/4-inch cubes
  • 5 cups trimmed arugula
  • 2 cups thinly sliced fennel bulb (about 1 small bulb)
  • 1 cup thinly sliced red onion, separated into rings
  • 3 tablespoons water
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1 cup (2 ounces) shaved fresh Parmesan cheese
  • Freshly ground pepper

Nutrition Information

  • calories 122
  • caloriesfromfat 28 %
  • fat 3.8 g
  • satfat 1.9 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 7.6 g
  • carbohydrate 15.5 g
  • fiber 0.9 g
  • cholesterol 8 mg
  • iron 1.3 mg
  • sodium 383 mg
  • calcium 234 mg

How to Make It

  1. Preheat oven to 350°.

  2. Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 15 minutes or until toasted.

  3. Combine croutons, arugula, fennel, and onion in a large bowl. Combine water, lemon juice, and salt; stir well. Drizzle over salad; toss gently to coat. Spoon salad onto plates; top with cheese, and sprinkle with pepper.

  4. Note: To shave Parmesan cheese, pull a swivel-blade peeler across the flat side of the cheese.