Arugula, Fennel, and Parmesan Salad

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 38%
  • Fat: 2.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.8g
  • Carbohydrate: 7g
  • Fiber: 2g
  • Cholesterol: 5mg
  • Iron: 0.7mg
  • Sodium: 289mg
  • Calcium: 141mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Arugula, Fennel, and Parmesan Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy