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Arugula, Fennel, and Parmesan Salad

Yield 8 servings
You can prepare the dressing and chop the fennel and onion ahead; just keep the components separate until ready to serve.

Ingredients

  • 3 tablespoons fresh lemon juice
  • 2 teaspoons sugar
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups thinly sliced fennel bulb (about 2 bulbs)
  • 1 cup thinly sliced red onion
  • 8 cups trimmed arugula
  • 1/2 cup (2 ounces) shaved fresh Parmesan cheese

Nutrition Information

  • calories 62
  • caloriesfromfat 38 %
  • fat 2.6 g
  • satfat 1.3 g
  • monofat 1 g
  • polyfat 0.2 g
  • protein 3.8 g
  • carbohydrate 7 g
  • fiber 2 g
  • cholesterol 5 mg
  • iron 0.7 mg
  • sodium 289 mg
  • calcium 141 mg

How to Make It

  1. Combine first 5 ingredients in a small bowl, stirring with a whisk. Combine fennel and onion in a large bowl; drizzle with dressing, tossing gently to coat.

  2. Arrange 1 cup arugula on each of 8 plates. Top each serving with about 3/4 cup fennel mixture and 1 tablespoon cheese.