Arugula Salad with Fennel and Cheese
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Arugula Salad with Fennel and Cheese
Ingredients
- 1 fennel bulb sliced thinly
- 5 ounces arugula baby
- 1 cup manchego cheese shaved (or to taste)
- 1 teaspoon lemon juice or to taste, fresh
- 1 tablespoon olive oil (or to taste)
- salt to taste
- black pepper to taste
Instructions
- Thinly slice the bulb of the fennel. Chop some of the fronds (leafy part) for garnishing.
- Add the fennel and baby arugula to a bowl along with the shaved Manchego cheese. Drizzle the lemon juice and olive oil on top with some salt & pepper.
- Toss, top with the fronds, and serve immediately.
Notes
- Serves 2-4.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 212mg | 9% |
| Potassium | 374mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 13mg | 14% |
| Calcium | 388mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.