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0.0 – 0 reviews •
| Level: |
Intermediate |
| Total: |
20 min |
| Prep: |
20 min |
| Yield: |
6 to 8 servings |
Ingredients
- 2 small fennel bulbs, trimmed, cored, and sliced thin
- 1/2 pound mushrooms, brushed
- 2 cups arugula
- 1/2 pound baby artichokes trimmed and quartered
- 1 lemon, sliced thin
- Extra-virgin olive oil
- 1/4 cup fresh lemon juice
- Coarse salt and pepper
- Fresh parmesan curls, to garnish
Instructions
- In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
42 |
| Total Fat |
2 g |
| Saturated Fat |
0 g |
| Carbohydrates |
7 g |
| Dietary Fiber |
3 g |
| Sugar |
2 g |
| Protein |
2 g |
| Cholesterol |
0 mg |
| Sodium |
224 mg |
