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Salad of Fennel, Arugula, and Ricotta Salata
EPICURIOUS6Ingredients
25Minutes
120Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 shallot (large, minced, 1/4 cup)
- 2 Tbsp. fresh lemon juice
- 3 Tbsp. extra-virgin olive oil
- 10 cups arugula (loosely packed)
- 1 fennel bulb (medium, trimmed, halved lengthwise, cored, very thinly sliced)
- 3 oz. ricotta salata (or pecorino Romano, shaved into long strips with vegetable peeler)
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium45mg2% |
| Potassium370mg11% |
| Protein3g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber2g8% |
| Sugars<1g |
| Vitamin A25% |
| Vitamin C20% |
| Calcium10% |
| Iron6% |
* 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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