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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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


Whisk together Balsamic Vinaigrette ingredients.
Mark as complete
Top arugula with fennel and roasted peppers. Drizzle with vinaigrette and garnish with Parmesan, olives, and basil.
Mark as complete


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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