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Photo: Johnny Autry; Styling: Cindy Bar, Lindsey Lower Photo by: Photo: Johnny Autry; Styling: Cindy Bar, Lindsey Lower

Arugula-Parsley Salad

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.

Cooking Light MAY 2013

  • Yield: Serves 6 (serving size: about 1 cup)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 60
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Sodium: 151mg
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Arugula-Parsley Salad Recipe

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