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This arugula and fennel salad with lemon dressing is a great choice for summer or fall, especially when you’re entertaining.
Ingredients
Dressing
- 1/3 cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
Salad
- 6 cups arugula
- 2 small fennel bulbs, cored and thinly sliced
- 30 grape tomatoes, halved
- ½ cup freshly grated Parmesan cheese
- ½ cup toasted pine nuts
Directions
Step 1
Make the dressing: Whisk oil, lemon juice, lemon zest, and salt together in a small bowl.
Step 2
Make the salad: Combine arugula, fennel, tomatoes, Parmesan, and pine nuts in a large salad bowl. Drizzle dressing over top and toss to coat.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 244 | |
| % Daily Value * | |
| Total Fat21g | 26% |
| Saturated Fat4g | 19% |
| Cholesterol6mg | 2% |
| Sodium333mg | 14% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber3g | 11% |
| Total Sugars1g | |
| Protein7g | |
| Vitamin C30mg | 150% |
| Calcium136mg | 10% |
| Iron2mg | 12% |
| Potassium537mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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