Arugula, Fennel, and Preserved Lemon Salad Recipe

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Arugula, Fennel, and Preserved Lemon Salad
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Ingredients:

Directions:

  1. In a medium bowl, stir together oil, lemon juice, preserved lemon, garlic, and pepper. Thinly slice fennel bulbs crosswise, discarding fibrous ends, and stir into dressing. Chop enough fennel fronds to make 2 tbsp.; put in large bowl with arugula. Add fennel mixture to arugula and toss gently.
  2. *Buy at a gourmet grocery store, make your own (see ), or order by mail from ($12 for 8-oz. jar). Use only the rind; scrape out and discard the pulp.
  3. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1356.45 Kcal (5679 kJ)
Calories from fat 1092.74 Kcal
% Daily Value*
Total Fat 121.42g 187%
Sodium 1733.45mg 72%
Potassium 4091.77mg 87%
Total Carbs 65.78g 22%
Sugars 7.06g 28%
Dietary Fiber 27.4g 110%
Protein 16.55g 33%
Vitamin C 143.6mg 239%
Iron 10.2mg 57%
Calcium 845.4mg 85%
Amount Per 100 g
Calories 113.91 Kcal (477 kJ)
Calories from fat 91.76 Kcal
% Daily Value*
Total Fat 10.2g 187%
Sodium 145.57mg 72%
Potassium 343.61mg 87%
Total Carbs 5.52g 22%
Sugars 0.59g 28%
Dietary Fiber 2.3g 110%
Protein 1.39g 33%
Vitamin C 12.1mg 239%
Iron 0.9mg 57%
Calcium 71mg 85%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.4
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Total Fat

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