Salt & Lavender · by Natasha
Arugula Salad with Fennel and Cheese
NUTRITION · PER SERVING15M COOK
CAL 7%·PRO 10%
CARBS 5G16% OF CAL
2G FIBER0G ADDED3G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 12G77% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crisp arugula salad with shaved fennel and Manchego cheese dressed with a bright lemon vinaigrette. Light, fresh, and elegant with complementary flavors.
mainamericansaladgluten freevegetarian
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 bulb fennel (sliced thinly)
- 5 ounces baby arugula
- 1 cup Manchego cheese (shaved (or to taste))
- 1 teaspoon fresh lemon juice ( (or to taste))
- 1 tablespoon olive oil ((or to taste))
- Salt & pepper (to taste)
At a glance
PER SERVING · TIME 15M
CAL 7%·PRO 10%
CARBS 5G16% OF CAL
2G FIBER0G ADDED3G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 12G77% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 413mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 342mg
- Calcium
- 257mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 413MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.