Recipe Details
Ingredients
-
⅓cupextra-virgin olive oil
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¼cupfresh lemon juice
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1teaspoonlemon zest
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½teaspoonsalt
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6cupsarugula
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2smallfennel bulbs, cored and thinly sliced
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30grape tomatoes, halved
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½cupfreshly grated Parmesan cheese
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½cuptoasted pine nuts
Cooking Directions
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Make the dressing: Whisk oil, lemon juice, lemon zest, and salt together in a small bowl.
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Make the salad: Combine arugula, fennel, tomatoes, Parmesan, and pine nuts in a large salad bowl. Drizzle dressing over top and toss to coat.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories244 | |
| % Daily Value * | |
| Total Fat 21g |
26% |
| Saturated Fat 4g |
19% |
| Cholesterol 6mg |
2% |
| Sodium 333mg |
14% |
| Total Carbohydrate 11g |
4% |
| Dietary Fiber 3g |
11% |
| Total Sugars 1g |
|
| Protein 7g |
14% |
| Vitamin C 30mg |
33% |
| Calcium 136mg |
10% |
| Iron 2mg |
12% |
| Potassium 537mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
