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 |
| 1/2 | lemon |
| 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 |
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