Arugula-Fennel Salad

Peppery arugula leaves and sweet fennel bulb are topped with toasted pine nuts and Parmesan, then tossed a tangy lemon dressing.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 244 Calories

Ingredients

• 1 teaspoon lemon zest
• 6 cups arugula
• 2 small fennel bulbs, cored and thinly sliced
• 30 grape tomatoes, halved
• 0.5 teaspoon salt
• 0.25 cup fresh lemon juice
• 0.5 cup freshly grated Parmesan cheese
• 0.33333334326744 cup extra-virgin olive oil
• 0.5 cup toasted pine nuts

Recipe Instructions

Step 1

Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.