Photo of Fennel & Roasted Pepper Salad with Arugula & Parmesan by WW

Fennel & Roasted Pepper Salad with Arugula & Parmesan

4
4
4
SmartPoints® value per serving
Total Time
25 min
Prep
25 min
Serves
4
Difficulty
Easy
Use a vegetable peeler or mandoline to thinly shave the cheese.

Ingredients

Uncooked shallot(s)

¼ cup(s), minced

Balsamic vinegar

¼ cup(s)

Water

3 tbsp(s), warm

Dijon Mustard

4 tsp(s)

Olive oil

4 tsp(s)

Kosher salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Arugula

5 oz, about 6 c

Uncooked fennel bulb(s)

1½ cup(s), thinly sliced

Roasted red peppers (packed in water)

1 cup(s), chopped

Parmesan cheese

¾ oz, thinly shaved

Olive(s)

16 medium, Kalamata, pitted, thinly sliced

Fresh basil

3 tbsp(s), chopped (for garnish)

Instructions

  1. Whisk together shallot, vinegar, water, mustard, oil, salt and pepper; set aside.
  2. Scatter arugula in bottom of a deep serving platter; top with fennel and peppers. Drizzle with vinaigrette; garnish with cheese, olives and basil.
  3. Serving size: 2 c salad with 2 Tbsp dressing