Arugula, Fennel, and Parmesan Salad

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

Yield:

8 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

December 2002