Options

Format:
Include:
PRINT
See more
Arugula, Fennel, and Parmesan Salad

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.

Cooking Light DECEMBER 2002

  • Yield: 8 servings

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.

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
advertisement

Go to full version of

Arugula, Fennel, and Parmesan Salad recipe

advertisement