TUSCAN ARTICHOKE SALAD
Steps:
- Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.
- Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!
Nutrition Facts : Calories 279 kcal, Fat 20.9 g, Protein 5.9 g, Sugar 3.5 g, Carbohydrate 19.9 g, Sodium 601 mg, Fiber 5.7 g, ServingSize 1 serving
ARTICHOKE ARUGULA SALAD
Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. -Barbara Begley, Fairfield, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 158 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ARTICHOKE, FENNEL AND ARUGULA SALAD
Steps:
- 1. Make vinaigrette: Place minced shallot in a small bowl and cover with vinegar. Let sit 10 minutes. Then, whisking constantly, drizzle in olive and canola oils. Season with salt and pepper to taste. 2. Sprinkle fennel with a pinch of salt and lemon juice and set aside until crisp-tender, 5-10 minutes. Quarter artichokes. 3. In a large bowl, toss arugula with a pinch of salt. Gently toss artichokes, fennel and Parmesan together with arugula. Toss in half the vinaigrette, or enough to lightly coat all ingredients, and season with salt and pepper and extra vinaigrette to taste. 4. To serve, divide arugula and Parmesan among four plates and arrange artichokes and fennel on top. Garnish with extra Parmesan.
FENNEL, MUSHROOM, AND ARUGULA SALAD
Provided by Food Network
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.
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
ARTICHOKE HEART, FENNEL, AND PARMESAN SALAD
Steps:
- In a bowl whisk together well the lemon juice, the mustard, the garlic paste, the red pepper flakes, the oil, and salt and pepper to taste, stir in the artichoke hearts, the fennel, the Parmesan, and the parsley, and chill the salad, covered, for 20 minutes.
SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD
Steps:
- Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
- Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
- Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.
ARUGULA-FENNEL SALAD
A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.
Provided by chrissiek
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g
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What is an Artichoke Fennel and Arugula Salad?
An artichoke fennel and arugula salad is a delightful combination of fresh greens, artichoke hearts, and sliced fennel. This salad is perfect for a light and healthy lunch or as a side dish for a larger meal. The peppery arugula, crisp fennel, and tender artichoke hearts offer a delicate balance of flavors and textures that will keep your mouth watering.
Ingredients
- 1 can of artichoke hearts
- 1 bulb of fennel
- 2 cups of arugula
- 1 lemon
- 1/4 cup of olive oil
- Sea salt
- Black pepper
Preparation
The artichoke fennel and arugula salad is easy to prepare and can be ready in a matter of minutes. To prepare this delicious salad, follow these steps:
- Begin by draining a can of artichoke hearts and slicing them into halves.
- Cut the bulb of fennel in half lengthwise and remove the core. Thinly slice the fennel using a sharp knife or mandoline slicer.
- Place the arugula in a large mixing bowl and add the sliced artichoke hearts and fennel.
- Drizzle the olive oil over the salad and squeeze the juice of one lemon. Season with a pinch of sea salt and freshly cracked black pepper.
- Use salad tongs or your hands to toss the salad well, making sure that the dressing is evenly distributed.
- When the salad is well mixed, you can serve it as it is or add some extra toppings for added flavor and texture. Try adding some grated Parmesan cheese, toasted pine nuts, or croutons for a delicious crunch.
Benefits of Artichoke Fennel and Arugula Salad
Aside from its delicious taste, the artichoke fennel and arugula salad also offers a wide range of health benefits. Here are some of the benefits you can expect from adding this salad to your diet:
- Rich in fiber: All three ingredients used in this salad are excellent sources of fiber. Artichokes, in particular, are rich in a type of fiber called inulin, which promotes healthy digestion.
- Packed with vitamins and minerals: Arugula is a rich source of vitamin K, which is essential for strong bones and healthy blood clotting. Fennel, on the other hand, is rich in vitamin C and potassium, which help support a healthy immune system and heart function.
- Low in calories: The artichoke fennel and arugula salad is a low-calorie dish that is perfect for those watching their weight. One serving contains less than 200 calories, making it an ideal choice for a light lunch or dinner.
- Antioxidant-rich: Artichokes and arugula contain high levels of antioxidants, which help protect the body against damage from free radicals that can contribute to chronic diseases.
Conclusion
The artichoke fennel and arugula salad is a delicious and healthy dish that is easy to prepare and packed with nutrients. Whether enjoyed on its own or as a side dish, this salad is a great addition to any meal. Try making this salad today and enjoy its fresh and vibrant flavors!