Arugula-Fennel Salad recipe

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Ingredients

⅓ cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon lemon zest
¼ cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
½ cup toasted pine nuts
30 grape tomatoes, halved
½ cup freshly grated Parmesan cheese

Nutrition Info

244.3 calories
carbohydrate: 10.7 g
cholesterol: 5.9 mg
fat: 20.6 g
fiber: 3.2 g
protein: 7.1 g
saturatedFat: 3.8 g
servingSize: -
sodium: 332.6 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl, set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Recipe Yield

6 servings

Recipe Note

A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

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