Arugula, Fennel, And Parmesan Salad Recipe

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0 votes | 1134 views
Servings: 4

Ingredients

Cost per serving $0.43 view details
  • 1 med fennel bulb
  • 2 Tbsp. chicken broth
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 1/4 tsp sugar Salt to taste Freshly-grnd black pepper to taste
  • 1/2 lb arugula stems removed
  • 1 sm red onion coarsely minced
  • 1 piece fresh Parmesan - (2 ounce)

Directions

  1. Remove fronds, stalks, and tough outer layer from fennel. Halve bulb lengthwise and cut into paper-thin slices with a mandoline or possibly other manual slicer.
  2. Whisk together broth, lemon juice, oil, sugar, and salt and pepper, to taste, in a large bowl. Add in fennel, arugula, and onion, then toss together. Thinly shave sufficient Parmesan with a vegetable peeler to measure 1/4 c..
  3. Serve salad sprinkled with Parmesan.
  4. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 95g
Recipe makes 4 servings
Calories 83  
Calories from Fat 47 57%
Total Fat 5.33g 7%
Saturated Fat 1.64g 7%
Trans Fat 0.0g  
Cholesterol 5mg 2%
Sodium 150mg 6%
Potassium 230mg 7%
Total Carbs 6.25g 2%
Dietary Fiber 1.7g 6%
Sugars 1.71g 1%
Protein 3.43g 5%
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