Ingredients and Weight:
- Arugula, 1 large bunch (about 8 ounces)
- Fennel bulb, 1 medium (about 1 pound)
- Radishes, 1 bunch (about 6 ounces)
- Red onion, 1 small (about 4 ounces)
- Feta cheese, 1/2 cup (2 ounces)
- Walnuts, 1/2 cup (2 ounces)
- Lemon juice, 1/4 cup
- Olive oil, 1/4 cup
- Salt and pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
0 minutes (no cooking required)
Difficulty Level:
1 (simple)
Preparation Method Steps:
- Wash and dry the arugula. Coarsely chop it.
- Trim and thinly slice the fennel bulb.
- Thinly slice the radishes.
- Thinly slice the red onion.
- Crumble the feta cheese.
- Toast the walnuts in a dry skillet until fragrant.
- In a large bowl, combine the arugula, fennel, radishes, red onion, feta cheese, walnuts, lemon juice, and olive oil.
- Season with salt and pepper to taste.
- Toss to combine.
Nutritional Information:
(Per serving)
- Calories: 250
- Fat: 15 grams
- Carbohydrates: 20 grams
- Protein: 10 grams
Dish Characteristics:
- Fresh, bright, and crunchy
- Arugula is the star ingredient, providing a peppery flavor
- Fennel adds a sweet and anise-like flavor
- Radishes add a bit of spiciness
- Red onion adds a sharp flavor
- Feta cheese provides a salty and tangy flavor
- Walnuts add a nutty and crunchy texture
User Comments:
- "This salad is so refreshing and flavorful. I love the combination of arugula, fennel, and radishes."
- "The feta cheese and walnuts add a nice balance of flavors and textures."
- "This salad is easy to make and perfect for a light lunch or dinner."
- "I added some grilled chicken to the salad for a more substantial meal."
- "This salad is a great way to use up leftover vegetables."
Special Precautions and Tips:
- Make sure to wash the arugula thoroughly.
- If you don't have toasted walnuts, you can use raw walnuts or another type of nut.
- You can adjust the amount of lemon juice and olive oil to your taste.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
