Arugula Salad With Fennel And Pine Nuts Recipes

FENNEL SALAD WITH GOAT CHEESE AND PINE NUTS

Fennel Salad with Goat Cheese and Pine Nuts image

Provided by Valerie Bertinelli

Time 20m

Yield 2 servings as a main dish; 4 servings as a side dish

Number Of Ingredients 7

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
3 cups loosely packed baby arugula leaves
1 bulb fennel, fronds removed and chopped, bulb cored and thinly sliced using a mandoline
2 ounces goat cheese, crumbled
2 tablespoons pine nuts, toasted

Steps:

Whisk together the oil, vinegar and salt and pepper in a small bowl. Combine the arugula and sliced fennel in a medium salad bowl. Pour the vinaigrette over and toss to thoroughly coat. Season with salt and pepper. Scatter the fennel fronds, cheese and pine nuts on top and serve.

Nutrition Facts : Calories 192, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 11 milligrams, Sodium 242 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 5 grams, Sugar 3 grams

FENNEL, ARUGULA, AND PINE-NUT SALAD

Fennel, Arugula, and Pine-Nut Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 8

Ingredients

1 small bulb fennel (about 10 ounces), fronds removed, cored, and thinly sliced with a mandoline or other handheld slicer (about 4 cups)
2 cups packed baby arugula
1/2 cup packed fresh flat-leaf parsley leaves and stems, finely chopped
2 tablespoons pine nuts, toasted
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
3/4 ounce Pecorino Romano cheese, shaved (about 1/4 cup)

Steps:

Combine fennel, arugula, parsley, and pine nuts in a large bowl. Drizzle with lemon juice and oil. Season with salt and pepper; toss. Top with cheese.

ARUGULA SALAD WITH FENNEL AND PINE NUTS

Arugula Salad With Fennel and Pine Nuts image

Make and share this Arugula Salad With Fennel and Pine Nuts recipe from Food.com.

Provided by dicentra

Categories < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups baby arugula
2 small fennel bulbs, thinly sliced
1 red bell pepper, halved, thinly sliced
3/4 cup toasted pine nuts
2 tablespoons lemon juice
1 teaspoon finely-grated lemon zest
2 garlic cloves, minced
1/2 cup olive oil
1/2 teaspoon fresh ground black pepper
1/3 cup grated parmesan cheese

Steps:

In a large salad bowl, combine arugula, fennel, red pepper and pinenuts.
In a small bowl, whisk remaining ingredients until well blended. Pour over salad and toss well.

Nutrition Facts : Calories 492.8, Fat 47.1, SaturatedFat 6.4, Cholesterol 7.3, Sodium 186.9, Carbohydrate 14.9, Fiber 5.1, Sugar 2.7, Protein 8.7

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