Arugula and Fennel Salad
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
3 large fennel bulbs1 large red onion1 bunch arugula 5 tbsp EVOO2 lemons juiceddash salttbsp pepper1/2 c grated parmigiano-reggiano chesse
trim fennel and reserve the fronds.
Cut the bulb in half and remove the tough inner core.
Cut the fennel into very thin slices
Toss fennel, onion, arugula and lemon juice
pour in olive oil, Salt, pepper and toss to coat.
Add grated parmigiano-reggiano
serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user MRS.MIXON.
Cut the bulb in half and remove the tough inner core.
Cut the fennel into very thin slices
Toss fennel, onion, arugula and lemon juice
pour in olive oil, Salt, pepper and toss to coat.
Add grated parmigiano-reggiano
serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user MRS.MIXON.
Nutritional Info Amount Per Serving
- Calories: 88.9
- Total Fat: 6.8 g
- Cholesterol: 2.7 mg
- Sodium: 68.8 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 2.1 g
- Protein: 2.3 g
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