Recipe by Cooking Light September 1996

Gallery

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

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

Nutrition Facts

122 calories; calories from fat 28%; fat 3.8g; saturated fat 1.9g; mono fat 1g; poly fat 0.3g; protein 7.6g; carbohydrates 15.5g; fiber 0.9g; cholesterol 8mg; iron 1.3mg; sodium 383mg; calcium 234mg.
Advertisement