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Spinach Salad with Roasted Fennel
THE MOM 100 COOKBOOK11Ingredients
55Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 fennel bulbs (large, trimmed and sliced into thick wedges)
- 6 Tbsp. olive oil (divided)
- kosher salt
- freshly ground pepper
- 1/4 cup finely grated Parmesan
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. rice wine vinegar
- 2 cups baby spinach
- 2 cups baby arugula
- 1/2 red onion (thinly sliced)
- 1/2 cup pepitas (hulled pumpkin seeds; optional)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol |
| Sodium280mg12% |
| Potassium800mg23% |
| Protein7g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber6g24% |
| Sugars1g |
| Vitamin A35% |
| Vitamin C40% |
| 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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