Arugula Salad with Fennel and Pine Nuts
4

Serves 6

For a sweet touch, substitute candied pecans or walnuts for the pine nuts in this salad.

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    Ingredients: 
    • 6 cups baby arugula
    • 2 small fennel bulbs, thinly sliced, thinly sliced
    • 1 red bell pepper, cored, halved and thinly sliced (optional)
    • 1/2 cup toasted pine nuts
    • 2 tablespoons lemon juice
    • 1 teaspoon finely grated lemon zest
    • 2 cloves garlic, minced
    • 1/4 cup extra virgin olive oil
    • 1/2 teaspoon freshly ground black pepper
    • 1 ounce Parmigiano Reggiano
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    Method: 

    In a large salad bowl, combine arugula, fennel, red pepper and pine nuts. In a small bowl, whisk together lemon juice, zest, garlic, olive oil and pepper. Drizzle over salad and toss well. Shave Parmigiano Reggiano over top and serve.

    Nutritional Info: 
    Per Serving:200 calories (130 from fat), 15g total fat, 2.5g saturated fat, 5mg cholesterol, 140mg sodium, 14g carbohydrate (8g dietary fiber, 1g sugar), 4g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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