Appetizers / Soups / Salads

Arugula Salad w/ Fennel, Avocado and Walnuts - 3:1 Ratio Ketogenic Diet, By Natasha Collins is for Salad.

Arugula Salad w/ Fennel, Avocado and Walnuts - 3:1 Ratio Ketogenic Diet, By Natasha Collins takes 15 minutes to prepare.

Arugula Salad w/ Fennel, Avocado and Walnuts - 3:1 Ratio Ketogenic Diet, By Natasha Collins takes several minutes to cook.

Arugula Salad w/ Fennel, Avocado and Walnuts - 3:1 Ratio Ketogenic Diet, By Natasha Collins makes 4 servings.

The ingredients for Arugula Salad w/ Fennel, Avocado and Walnuts - 3:1 Ratio Ketogenic Diet, By Natasha Collins are:

For the Salad:
3 C Arugula
1/2 C Thinly Sliced Fennel
1 Avocado, Sliced
1 oz Walnuts (14 halves)

For the Vinaigrette:
1 oz Sherry Vinegar
1 T Shallot, minced
1/2 tsp Dijon Mustard
3 oz Walnut Oil

Here is how you make Arugula Salad w/ Fennel, Avocado and Walnuts - 3:1 Ratio Ketogenic Diet, By Natasha Collins:

1) Prep greens and set aside.2) Clean, trim and core fennel bulb. Thinly slice.3) Prepare vinaigrette: Combine sherry vinegar, shallot and mustard. Whisk in walnut oil, gradually until incorporated.4) In a large bowl, dress arugula and sliced fennel. Toss.5) Divide arugula and fennel evenly, into four salads.6) Arrange 1/4 of the avocado slices on to each salad.7) Arrange 1/4 of the walnuts on to each salad.Serving Size:?Makes 4 Side Salads

The nutritional information for Arugula Salad w/ Fennel, Avocado and Walnuts - 3:1 Ratio Ketogenic Diet, By Natasha Collins is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 310.4

• Total Fat: 31.9 g
• Cholesterol: 0.0 mg
• Sodium: 30.1 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 4.0 g
• Protein: 2.5 g

Arugula Salad w/ Fennel, Avocado and Walnuts - 3:1 Ratio Ketogenic Diet, By Natasha Collins is French cuisine.

The dietary needs meet for Arugula Salad w/ Fennel, Avocado and Walnuts - 3:1 Ratio Ketogenic Diet, By Natasha Collins is Vegetarian