Photo: Anna Pelzer
Arugula, Fennel, and Apricot Salad
7 ingredients
Makes 6 to 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
337
Calories
8g
Protein
27g
Fat
20g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Apricot | 1 medium (35g) | 17 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons white balsamic vinegar
- 2 tablespoons minced shallot
- 3 tablespoons extra-virgin olive oil
- 1 5-ounce container arugula leaves
- 1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds
- 6 large apricots, pitted, sliced
- 1/4 cup unsalted natural pistachios
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes