ARUGULA SALAD WITH FENNEL, PEARS & FIGS

On September 17, 2013 by Tina Diep

Arugula fennel salad2I love a good fennel salad, and this recipe is simple and amazing. Fennel and mint are the perfect way to give a salad a light and fresh taste, and the figs are addicting.

Arugula salad with fennel, pears and figs
Serves 4
Print
274 calories
23 g
20 g
20 g
5 g
6 g
191 g
242 g
11 g
0 g
13 g
Nutrition Facts
Serving Size
191g
Servings
4
Amount Per Serving
Calories 274
Calories from Fat 177
% Daily Value *
Total Fat 20g
31%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 20mg
7%
Sodium 242mg
10%
Total Carbohydrates 23g
8%
Dietary Fiber 6g
26%
Sugars 11g
Protein 5g
Vitamin A
20%
Vitamin C
26%
Calcium
24%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Salad Ingredients
  1. • 1 fennel bulb, top trimmed off and thinly sliced. Save the fronds, chopped roughly, for garnish in the salad.
  2. • 1 tablespoon butter
  3. • 4 dried figs, stemmed and cut in quarters
  4. • 4 oz. (100 grams) green leaves, preferably arugula or spinach
  5. • 2 oz. mild feta cheese, crumbled
  6. • 1 large firm-ripe pear, such as Anjou, quartered, cored and thinly sliced lengthwise
Salad dressing
  1. • 4 tablespoons extra virgin olive oil
  2. • 1 ½ tablespoons fresh squeezed lemon juice
  3. • 1 ½ tablespoons finely chopped mixed herbs of parsley, mint and basil
  4. • Salt and cracked pepper
Instructions
  1. 1. Fill a bowl with cold water and ice. Cut the fennel in half, lengthwise and remove the core with your knife. Slice the fennel cross wise, thinly. Chop the fronds roughly and submerge the fennel in the ice water.
  2. 2. In a small pan on medium-low heat, melt butter and add the figs until the figs are browned. 3. Remove from heat and lay it on a paper towel to dry off.
  3. In a large bowl whisk the dressing ingredients together: olive oil, lemon juice, herbs, salt and pepper.
  4. 4. Drain the fennel and pat dry, add the fennel and green leaves to the bowl of dressing and toss to coat.
  5. 5. Add the figs, pears and cheese and gently toss to combine.
beta
calories
274
fat
20g
protein
5g
carbs
23g
more
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