Photo: Anna Pelzer
Arugula-Fennel Salad
9 ingredients
15 min
6 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
574
Calories
18g
Protein
44g
Fat
37g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Grape | 1/2 cup (76g) | 62 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
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
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- 6 cups arugula
- 2 small fennel bulbs, cored and thinly sliced
- 1/2 cup toasted pine nuts
- 30 grape tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes