Arugula and Fennel Salad with Apple and Parmesan |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons walnut oil | 1 tablespoon extra-virgin olive oil | 1 tablespoon Sherry wine vinegar |
| 1 small shallot, minced | 2 small fennel bulbs, quartered, cored, thinly sliced (about 4 cups) | 1 large Fuji apple, unpeeled, cored, thinly sliced |
| 2 cups (packed) arugula leaves | 1/4 cup chopped fresh Italian parsley | 1 cup thinly shaved Parmesan cheese (about 2 ounces) |
| 1 | Whisk first 4 ingredients in bowl. Season with salt and pepper. |
| 2 | Toss fennel, apple, arugula, and parsley in large bowl. Add dressing; toss to coat. Top with shaved Parmesan. |