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Italian Salad with Fruit and Walnuts
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Italian Salad with Fruit and Walnuts

15 Min(s)
15 Min(s) Prep
Arugula and sliced fennel are dressed with pears, walnuts and a sun-dried tomato vinaigrette in this crunchy, fruity green salad.
What You Need
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4 servings
Original recipe yields 4 servings
6 cups tightly packed torn arugula
1 small fennel bulb, trimmed, sliced
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
2 pear s, chopped
1/2 cup thin red onion slices
1/2 cup chopped PLANTERS Walnuts, toasted
2 Tbsp. POLLY-O Shaved Parmesan Cheese
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Let's Make It
1
Combine arugula and fennel in medium bowl. Add 1/4 cup dressing; toss to coat.
2
Place on 4 salad plates; top with pears, onions and nuts.
3
Top with remaining dressing and cheese.
Kitchen Tips
Tip 1
Substitute
Substitute torn mixed salad greens for the arugula and/or 2 sliced celery stalks for the fennel.
Tip 2
Special Extra
Top salads evenly with 1 lb. cooked boneless skinless chicken breasts, cut into strips, or 1 lb. cooked cleaned shrimp.
Nutrition
Calories
260
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 440mg
19%
Total Carbohydrates 26g
9%
Dietary Fibers 7g
25%
Sugars 15g
30%
Protein 6g
12%
Vitamin A
30%
Vitamin C
30%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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