Arugula-Parsley Salad

Name: Arugula-Parsley Salad
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; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; 5 cups baby arugula; 1 cup flat-leaf parsley leaves; ½ cup vertically sliced red onion

2 Ratings
1 Review

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.

By Mary Drennen

Recipe by Cooking Light May 2013

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Arugula-Parsley Salad

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Arugula-Parsley Salad

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Arugula-Parsley Salad