ARUGULA SALAD WITH FENNEL, PEARS & FIGS

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
DiepLicious https://dieplicious.com/

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.

Enjoy!

Recommended Articles

%d bloggers like this: