0 from 0 votes
Arugula Salad with Fennel
This light arugula salad with crunchy fennel and a light lemon dressing makes is a beautiful, easy lunch or side dish.
Prep Time
10 mins
Total Time
10 mins
Servings: 4 to 6
Calories: 202 kcal
Course:
Salad
Cuisine:
Italian
Ingredients
- 6 cups baby arugula , tightly-packed
- 1 bulb fennel , cored and thinly sliced (reserve a tablespoon or two of fennel fronds for sprinkling over salad)
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice , plus additional to taste, if needed
- kosher salt and freshly-cracked black pepper
- wedge of Parmigiano Reggiano or Pecorino Romano
Instructions
- In a large bowl, toss together arugula and fennel. Dress with olive oil and lemon juice, tossing to coat. Season to taste with salt and pepper.
- Shave Parmigiano Reggiano or Pecorino Romano over the top of the salad (I use a vegetable peeler), sprinkle with chopped fennel fronds, and serve immediately.
Cup of Yum
Notes
- *The dressing for this salad is easily customizable to your personal preferences by adjusting the amount of olive oil and lemon juice you use, to taste. (In fact, I rarely measure the ingredients when I make it myself, dressing the salad by eye--it's meant to be rustic!)
Nutrition Information
Calories
202kcal
(10%)
Carbohydrates
6g
(2%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
10mg
(3%)
Sodium
266mg
(11%)
Potassium
366mg
(10%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
901IU
(18%)
Vitamin C
14mg
(16%)
Calcium
244mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 202
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 266mg | 11% |
| Potassium | 366mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 901IU | 18% |
| Vitamin C | 14mg | 16% |
| Calcium | 244mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.