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)
Chronic Conditions
Neutral/Ok
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Nutrition
146
7% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, vegetarian, gluten-​free
     

Fat

19% 12

Saturated

13% 3

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

2% 7

Carbs (net)

- 4

Fiber

11% 3

Sugars

- 3

Sugars, added

- 0

Protein

9% 4

Cholesterol

3% 9

Sodium

10% 244

Calcium

14% 141

Magnesium

8% 32

Potassium

8% 387

Iron

8% 1

Zinc

7% 1

Phosphorus

18% 129

Vitamin A

9% 78

Vitamin C

23% 20

Thiamin (B1)

3% 0

Riboflavin (B2)

6% 0

Niacin (B3)

5% 1

Vitamin B6

4% 0

Folate equivalent (total)

9% 37

Folate (food)

- 37

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

11% 2

Vitamin E

12% 2

Vitamin K

148% 178

Sugar alcohols

- 0

Water

- 79
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