Italian Fennel-Roasted Pepper Salad w Kalamata Olives & Parmesan
Fennel and Roasted Pepper pair perfectly in this Italian-inspired salad. Topped with a zesty balsamic vinaigrette and shaved Parmesan cheese, it’s sure to be a big hit as a side for dinner or, try topping it with some grilled shrimp and serve it as a hearty entrée.
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Ingredients
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6 cups arugula | |
1 1/2 cups thinly sliced fennel | |
1 cup chopped roasted peppers | |
1/4 cup shaved Parmesan cheese | |
16 kalamata olives thinly sliced | |
3 tablespoons chopped basil for garnish |
Balsamic Vinaigrette
1/4 cup cup minced shallot | |
1/4 cup balsamic vinegar | |
3 tablespoons warm water | |
4 teaspoons Dijon mustard | |
4 teaspoons olive oil | |
3/4 teaspoon salt | |
1/4 teaspoon pepper |
Nutritional Information
129kcal
Calories
8g
Carbohydrates
4g
Protein
9g
Fat
2g
Saturated Fat
4mg
Cholesterol
1350mg
Sodium
314mg
Potassium
2g
Fiber
3g
Sugar
1155IU
Vitamin A
25.1mg
Vitamin C
171mg
Calcium
1.3mg
Iron
Directions
1.
Whisk together Balsamic Vinaigrette ingredients.
Mark as complete
2.
Top arugula with fennel and roasted peppers. Drizzle with vinaigrette and garnish with Parmesan, olives, and basil.
Mark as complete
Notes
Add 5 oz grilled shrimp. Spray lightly with olive oil cooking spray and season with salt and pepper. Grill until firm.
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