Lunch: Parsley-Fennel Salad with Mustard Vinaigrette Recipe | Myrecipes
Recipe by Hannah Klinger Toss aside the old salad recipe! A side of the Parsley-Fennel Salad will most certainly make a statement. Tip: Make it a meal by gently folding in seasoned strips of marinated grilled chicken.
Ingredients
2 cups baby arugula
3/4 cup packed fresh flat-leaf parsley leaves
1 medium fennel bulb, cored and thinly sliced
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Dash of sugar
Instructions
Combine first 3 ingredients in a bowl. Combine oil and remaining ingredients in a bowl; add to arugula mixture. Toss.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
