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Associate.com - Share Your Recipe!

Recipe Name: Arugula, Fennel, And Parmesan Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Fennel bulb, sometimes
called
Anise
2 Tablespoon(s) Chicken broth
1 Tablespoon(s) Fresh lemon juice
1 Tablespoon(s) Extra-virgin olive oil
1/4 Teaspoon(s) Sugar
1/2 Pound(s) Arugula, stems removed
1 Red onion, coarsely chopped
1 Piece fresh Parmesan, 2-oz
Directions:
Remove fronds, stalks, and tough outer layer from fennel. Halve bulb
lengthwise and cut into paper-thin slices with a mandoline or other
manual slicer. Whisk together broth, lemon juice, oil, sugar, and salt
and pepper to taste in a large bowl. Add fennel, arugula, and onion,
then toss together. Thinly shave enough Parmesan with a vegetable
peeler to measure 1/4 cup. Serve salad sprinkled with Parmesan.
Makes 4 servings. Gourmet November 1999 Converted by MC_Buster. Per
serving: 299 Calories (kcal); 15g Total Fat; (41% calories from fat);
9g Protein; 38g Carbohydrate; 0mg Cholesterol; 259mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 802
Calories From Fat: 442
Total Fat: 50.4g
Cholesterol: 149.7mg
Sodium: 2754mg
Potassium: 1091mg
Carbohydrates: 17.4g
Fiber: 3.7g
Sugar: 7.7g
Protein: 71.9g


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