Lunch: Fennel and Parsley Salad Recipe | MyRecipes
Recipe by Mary Drennen We love the crunch of raw fennel in the salad. Thinly sliced celery would also work.
Ingredients
2 cups arugula
1 cup thinly vertically sliced fennel
1 cup fresh flat-leaf parsley leaves
1 tablespoon extra-virgin olive oil
1 tablespoon champagne vinegar or white wine vinegar
1 teaspoon whole-grain mustard
1 teaspoon maple syrup
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
Instructions
Combine arugula, fennel, and parsley in a bowl. Combine oil, vinegar, mustard, maple syrup, pepper, and salt in a bowl, stirring with a whisk. Drizzle oil mixture over arugula mixture; toss to coat.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
