Name: Arugula-Fennel Salad recipe
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

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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

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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