Parsley-Fennel Salad with Mustard Vinaigrette

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Parsley-Fennel Salad with Mustard VinaigretteRecipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

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.

Serves 4 (serving size: about 1 cup)


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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


1. Combine first 3 ingredients in a bowl. Combine oil and remaining ingredients in a bowl; add to arugula mixture. Toss.

Created date

September 2015

Nutritional Information

Calories 86
Fat 7 g
Satfat 1 g
Monofat 5 g
Polyfat 1 g
Protein 1 g
Carbohydrate 6 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 190 mg
Calcium 61 mg