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Parsley-Fennel Salad with Mustard Vinaigrette

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Yield

Serves 4 (serving size: about 1 cup)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

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

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.