Fennel, Mesclun, and Arugula Salad with Lemon Dressing
(makes 4 servings)
|1||fennel, fronds and tough outer layer removed, halved, and sliced very thin|
|4||cups (100 g) mesclun|
|2 2/3||(18.6 g) ounce package arugula|
|2||tablespoons (30 ml) olive oil|
|freshly ground pepper|
|1/4||teaspoon (1.25 ml) kosher salt|
|4||paper thin slices Parmesan cheese for garnish|
- Place the fennel, mesclun, and arugula in a salad bowl.
- Combine the lemon juice and olive oil in a cup and whisk to combine. Add the salt and pepper. Toss with salad.
- Garnish each serving with a piece of Parmesan. Serve immediately.
|Per serving:||91 calories (65% calories from fat), 2 g protein, 7 g total fat (0.9 g saturated fat), 7 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 167 mg sodium|
|Diabetic exchanges:||1/2 carbohydrate (1 1/2 vegetable), 1 1/2 fat|