Arugula and Fennel Salad
This arugula and fennel salad is crisp, fresh, and tossed in a bright lemon vinaigrette with shaved Parmesan. It's a simple, elegant salad that's ready in minutes!
Servings: 6 servings
Calories: 53kcal
Ingredients
- 1 bulb fennel top removed; bulb halved and shaved thinly
- 1/2 cup shaved parmesan cheese
- 5 ounces arugula
- lemon vinaigrette recipe
Instructions
- Place the arugula, shaved fennel and parmesan in a large bowl.1 bulb fennel, 1/2 cup shaved parmesan cheese, 5 ounces arugula
- Add enough dressing to coat, and serve immediately. Enjoy!lemon vinaigrette recipe
Notes
- Pro tip: Prep the dressing, shave the parmesan cheese and shave the fennel up to a day in advance. Once the fennel has been shaved, toss with a bit of lemon juice to prevent browning and to keep it crisp.
- For best results, don't toss the salad with the dressing until just before serving as it will wilt down quickly.
- This salad is best served the day that it's made.
- Nutrition information above does not include the dressing as that has been calculated in a separate post.
Nutrition
Calories: 53kcal | Carbohydrates: 5g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 172mg | Potassium: 264mg | Fiber: 2g | Sugar: 2g | Vitamin A: 685IU | Vitamin C: 8mg | Calcium: 131mg | Iron: 1mg