Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Mary Drennen
Recipe by Cooking Light May 2013

Gallery

Credit: Johnny Autry; Styling: Cindy Bar, Lindsey Lower

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

60 calories; fat 4.8g; saturated fat 0.7g; sodium 151mg.
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