Photo: Johnny Autry; Styling: Cindy Bar, Lindsey Lower
Arugula-Parsley Salad has an easy-to-make dressing that is tossed with the salad. Arugula-Parsley Salad pairs well with our Lemon-Tarragon Crab Cakes.
Serves 6 (serving size: about 1 cup)
Fat 4.8 g
Satfat 0.7 g
Sodium 151 mg
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons whole-grain Dijon mustard
1 teaspoon agave syrup
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups baby arugula
1 cup flat-leaf parsley leaves
1/2 cup vertically sliced red onion
Combine olive oil, lemon juice, Dijon mustard, agave syrup, salt, and pepper in a large bowl; stir with a whisk. Add arugula, parsley leaves, and onion to bowl; toss well to coat.