Fennel and Parsley Salad

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Fennel and Parsley SaladRecipe

Photo: Romulo Yanes; Styling: Claire Spollen

We love the crunch of raw fennel in the salad. Thinly sliced celery would also work.

Serves 4 (serving size: about 1 cup)


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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


1. 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.

Created date

May 2015

Nutritional Information

Calories 52
Fat 3.6 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 1 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 113 mg
Calcium 50 mg