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Salad of Fennel, Arugula, and Ricotta Salata Recipe

Salad of Fennel, Arugula, and Ricotta Salata Recipe

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Salad of Fennel, Arugula, and Ricotta Salata

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Ingredients

Count

Nutrition

140

Calories

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Ingredients:

Serving

1 large shallot, minced (1/4 cup)
2 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
10 cups loosely packed arugula
1 medium fennel bulb, trimmed , halved lengthwise, cored, very thinly sliced
3 oz ricotta salata or pecorino romano, shaved into long strips with vegetable peeler

Directions:

Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.
Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	139.96 Kcal (586 kJ)
Calories from fat	92.1 Kcal
		% Daily Value*
Total Fat	10.23g	16%
Sodium	262.48mg	11%
Potassium	373.27mg	8%
Total Carbs	8.67g	3%
Sugars	2.82g	11%
Dietary Fiber	2.59g	10%
Protein	5.14g	10%
Vitamin C	13.7mg	23%
Iron	1mg	5%
Calcium	82mg	8%

Amount Per 100 g
Calories	113.04 Kcal (473 kJ)
Calories from fat	74.38 Kcal
		% Daily Value*
Total Fat	8.26g	16%
Sodium	211.99mg	11%
Potassium	301.47mg	8%
Total Carbs	7g	3%
Sugars	2.28g	11%
Dietary Fiber	2.09g	10%
Protein	4.15g	10%
Vitamin C	11mg	23%
Iron	0.8mg	5%
Calcium	66.2mg	8%

* 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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