Fennel, Pomegranate, and Arugula Salad

KAREN'S KITCHEN STORIES
12Ingredients
20Minutes
220Calories

Ingredients

US|METRIC
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons champagne (or white wine vinegar)
  • 1 tablespoon honey
  • 1/8 teaspoon kosher salt
  • 6 tablespoons extra virgin olive oil
  • 6 cups baby greens (arugula and spinach, plus other baby greens)
  • 1 fennel bulb (small, fronds removed, and thinly sliced)
  • 1 stalk celery (thinly sliced)
  • 1/2 cup pomegranate seeds
  • salt
  • pepper
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    220Calories
    Sodium13% DV300mg
    Fat26% DV17g
    Protein6% DV3g
    Carbs5% DV15g
    Fiber16% DV4g
    Calories220Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol
    Sodium300mg13%
    Potassium290mg8%
    Protein3g6%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber4g16%
    Sugars6g12%
    Vitamin A90%
    Vitamin C60%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop