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Fennel, Pomegranate, and Arugula Salad
KAREN'S KITCHEN STORIES12Ingredients
20Minutes
220Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. Dijon mustard
- 2 Tbsp. champagne (or white wine vinegar)
- 1 Tbsp. honey
- 1/8 tsp. kosher salt
- 6 Tbsp. 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
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium300mg13% |
| Potassium290mg8% |
| Protein3g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber4g16% |
| Sugars6g |
| 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.
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