| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 2 to 4 servings |
Ingredients
- 4 cups baby arugula
- 1 fennel bulb, quartered, cored and thinly sliced
- 1 cup grape tomatoes, halved
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 2 ounces salami, thinly sliced
- Shredded Parmesan cheese, for topping
Instructions
- Combine the arugula, fennel and tomatoes in a large bowl; season with salt and pepper. Drizzle with the olive oil and lemon juice and toss to coat.
- Top the salad with the salami and Parmesan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 175 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 15 mg |
| Sodium | 329 mg |
Reviews
This is the most delicious salad I have ever made! So few ingredients, but it has such a superb taste. The leftovers were just as good the following day. One of my favorite salad recipes. You must give it a try!