ARUGULA WITH APPLES AND WALNUTS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons low-fat Greek yogurt, 1 tablespoon each olive oil, lemon juice and honey, 1/4 teaspoon cinnamon, and salt and pepper to taste in a large bowl. Add 8 cups baby arugula,1 chopped apple, 1/3 cup each chopped walnuts and dried cranberries, and 2 tablespoons sunflower seeds; toss.
FENNEL-APPLE SALAD WITH WALNUTS
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
- In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams
ARUGULA AND FENNEL SALAD
Steps:
- Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.
Nutrition Facts : Calories 138 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 200 milligrams, Carbohydrate 8 grams, Fiber 2.5 grams, Protein 3 grams, Sugar 2 grams
ARUGULA, FENNEL, APPLE, AND POMEGRANATE SALAD WITH WALNUTS
Steps:
- Whisk olive oil, lemon juice, vinegar and shallots together in a small bowl. Add salt and pepper to taste. Combine fennel and apple in medium bowl; mix in 2 tablespoons dressing. Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad amony 8 plates. Sprinkle each with walnuts and pomegranate seeds. Serve.
POMEGRANATE, ARUGULA SALAD
Steps:
- To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
- Toss salad ingredients together and dress with the vinaigrette.
SHAVED FENNEL SALAD WITH DILL, ARUGULA AND WALNUTS
Make and share this Shaved Fennel Salad With Dill, Arugula and Walnuts recipe from Food.com.
Provided by yobuck285
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Directions:.
- 1. In a medium bowl combine fennel, zucchini, and dill. For dressing, in a screw-top jar combine lemon juice, oil, honey, and salt. Cover and shake well to combine. Add dressing to fennel mixture; toss to coat. Marinate at room temperature for at least 20 minutes or up to 1 hour.
- 2. To serve, place arugula in a large serving bowl. Add undrained fennel mixture. Toss gently to combine. Sprinkle with walnuts and feta cheese.
- From the Test Kitchen.
- To toast walnuts, preheat oven to 350 degrees F. Spread nuts on a baking sheet. Bake about 7 minutes or until toasted and fragrant, stirring twice.
- Icon: high fiber, energy boosting, gluten free, vegetarian.
Nutrition Facts : Calories 375.9, Fat 27.7, SaturatedFat 4.4, Cholesterol 11.1, Sodium 389.8, Carbohydrate 28.2, Fiber 9.5, Sugar 14.2, Protein 11.6
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