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Arugula and Fennel Salad
Source: dLife

A fresh arugula salad with lemon dressing and shaved Parmesan curls.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 277.0
Total Carbs 41.4 g
Dietary Fiber 2.8 g
Sugars 2.7 g
Total Fat 6.6 g
Saturated Fat 3.3 g
Unsaturated Fat 0.5 g
Potassium 241.2 mg
Protein 14.1 g
Sodium 699.0 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 Meat , 2 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 piece  Bread, French, large slice
5 oz  arugula
2 cup  Fennel, bulb, fresh, slices
1 cup  red onion, sliced
3 tbsp  cold water
3 tbsp  fresh lemon juice
0 1/4 tsp  salt
1 cup  Cheese, parmesan, fresh, shredded
1 pinch  black pepper
  1. Preheat oven to 350 degrees F.
  2. Place bread on a baking sheet covered with foil and toast 15 minutes.
  3. Mix toasted bread with arugula, fennel, and onion. Whisk together water, lemon juice, and salt and toss with salad. Top salad with cheese and pepper.

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