Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light December 2002


Recipe Summary test

8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

62 calories; calories from fat 38%; fat 2.6g; saturated fat 1.3g; mono fat 1g; poly fat 0.2g; protein 3.8g; carbohydrates 7g; fiber 2g; cholesterol 5mg; iron 0.7mg; sodium 289mg; calcium 141mg.