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 mins
Total Time15 minutes mins
Course: Salad
Cuisine: American
Keyword: arugula fennel salad, Manchego cheese salad
Servings: 4
- 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
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.
- 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.
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