This bright green salad is good with any entree.

Servings: 6


1 large fennel bulb
1/2 red onion
5 cups mixed greens
5 cups arugula
2 tablespoons extra-virgin olive oil
1 lemon, juiced
Sea salt and freshly ground black pepper
1 ounce shaved Parmigiano-Reggiano

Trim the fennel bulb and reserve the fronds. Cut the bulb in
half and remove the tough inner core. Using a sharp knife or
a mandolin cut the fennel into very thin slices and put them
into a large bowl. Cut the onion into very thin slices and
add them to the bowl. Add the arugula to the bowl and give it
a good toss.

Fennel and Mixed Greens

Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

Per Serving (does not include added salt): 97 Calories; 6g Fat (52.9% calories from fat); 2g Saturated Fat; 4g Protein; 8g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 125mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.


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