An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Simple Arugula Salad
NUTRITION · PER SERVING20M COOK
CAL 7%·PRO 6%
CARBS 6G17% OF CAL
1G FIBER1G ADDED3G INTRINSIC0G OTHER4G TOTAL SUGAR
FAT 12G77% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Peppery arugula with shaved Parmesan and fennel, dressed in a simple balsamic vinaigrette. Crisp, bright, and refreshing. A versatile side salad for any meal.
sideitaliansaladgluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1½ tablespoons olive oil
- 2 teaspoons balsamic vinegar
- ½ teaspoon honey
- 1-2 dashes pepper
- 1-2 pinches salt
- 2 cups arugula
- 1 cup thinly sliced fennel
- 2 tablespoons shaved parmesan cheese (I use a potato peeler to shave the parmesan)
At a glance
PER SERVING · TIME 20M
CAL 7%·PRO 6%
CARBS 6G17% OF CAL
1G FIBER1G ADDED3G INTRINSIC0G OTHER4G TOTAL SUGAR
FAT 12G77% OF CAL
3G SAT10G 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
- 20m
- Sodium
- 225mg
- Total sugar
- 4g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 226mg
- Calcium
- 102mg
- Iron
- 0.40mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 225MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.