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This baby arugula, fennel, and Manchego cheese salad comes together fast and is fresh, healthy, and full of flavor!
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Arugula Salad with Fennel and Cheese

This arugula salad recipe with fennel and Manchego cheese is ridiculously easy to make! It has a light lemon vinaigrette, and these flavors go so well together for a creative and bright salad.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: arugula fennel salad, Manchego cheese salad
Servings: 4
Author: Natasha Bull

Ingredients

  • 1 bulb fennel sliced thinly
  • 5 ounces baby arugula
  • 1 cup Manchego cheese shaved (or to taste)
  • 1 teaspoon fresh lemon juice (or to taste)
  • 1 tablespoon olive oil (or to taste)
  • Salt & pepper to taste

Instructions

  • Thinly slice the bulb of the fennel. Chop some of the fronds (leafy part) for garnishing.
  • Add the fennel and baby arugula to a bowl along with the shaved Manchego cheese. Drizzle the lemon juice and olive oil on top with some salt & pepper.
  • Toss, top with the fronds, and serve immediately.

Notes

  • Serves 2-4.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
     

Nutrition

Calories: 179kcal | Carbohydrates: 6g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 212mg | Potassium: 374mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1075IU | Vitamin C: 13mg | Calcium: 388mg | Iron: 1mg