Arugula and sliced fennel are dressed with pears, walnuts and a sun-dried tomato vinaigrette in this crunchy, fruity green salad.
What You Need
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
Combine arugula and fennel in medium bowl. Add 1/4 cup dressing; toss to coat.
Place on 4 salad plates; top with pears, onions and nuts.
Top with remaining dressing and cheese.
Substitute torn mixed salad greens for the arugula and/or 2 sliced celery stalks for the fennel.
Top salads evenly with 1 lb. cooked boneless skinless chicken breasts, cut into strips, or 1 lb. cooked cleaned shrimp.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
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.