Artichoke Arugula Salad with Parmesan - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- One 9-ounce package frozen artichoke hearts, thawed and patted dry
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- One 5-ounce package baby arugula (about 8 cups)
- 1 bulb fennel (about 1 pound), cored, halved and sliced
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 ounce Parmesan, peeled with a vegetable peeler into strips (about 1/3 cup)
Instructions
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