Fennel and Arugula Salad
(makes 8 servings)
| 1 | 6-ounce (180 g) fresh fennel bulb |
| 4 | cups (100 g) torn pieces of curly endive |
| 1 | large bunch (60 g) fresh arugula |
| 1 | tablespoon (15 ml) olive oil |
| 2 | tablespoons (30 ml) red wine vinegar |
| 1/4 | teaspoon (1.25 ml) salt |
| freshly ground pepper to taste |
- Trim and discard the root end and stalks from fennel. Thinly slice the bulb lengthwise.
- In a large salad bowl, combine the sliced fennel, curly endive, and arugula. Drizzle with olive oil and toss.
- Place the vinegar in a large spoon. Add the salt and while holding the spoon over the salad bowl, rapidly beat the salt into the vinegar while gradually adding the mixture to the salad. Toss again and serve.
| Per serving: | 28 calories (55% calories from fat), 1 g protein, 2 g total fat, 0.2 g saturated fat, 3 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 92 mg sodium |
| Exchanges: | 1/2 fat |
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