Arugula Salad with Fennel and Shaved Parmesan

Health Highlights

Ingredients

1 1/2 tbsp	Lemon juice
1 small shallot(s)	Shallots (minced)
1 tsp	Dijon mustard
1 tsp	Thyme, fresh (minced)
1 clove(s)	Garlic (minced)
1 dash	Salt and pepper
1/4 cup	Extra virgin olive oil
171 gm	Arugula ((6 cups) baby)
1 bulb(s)	Fennel (stalks discarded, bulb halved, cored, and sliced thin)
29 gm	Parmesan cheese, low sodium (shaved)

Whisk lemon juice, shallot, mustard, thyme, garlic, 1/8 tsp salt, and pinch pepper together in large bowl. While whisking constantly, drizzle in oil until completely emulsified. Add arugula and fennel and gently toss to coat. Season with pepper to taste. Sprinkle with parmesan. Serve.

Calories 196

Calories from fat 144

Calories from saturated fat 29.9

Total Fat 16.1 g

Saturated Fat 3.3 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.7 g

Monounsaturated Fat 10.6 g

Cholesterol 5.6 mg

Sodium 85 mg

Potassium 461 mg

Total Carbohydrate 9.1 g

Dietary Fiber 3.0 g

Sugars 4.4 g

Protein 5.2 g

Milk Alternative	0.1
Vegetables	3.4