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

We love the crunch of raw fennel in the salad. Thinly sliced celery would also work.

Mary Drennen
Recipe by Cooking Light July 2015

Gallery

Romulo Yanes; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine arugula, fennel, and parsley in a bowl. Combine oil, vinegar, mustard, maple syrup, pepper, and salt in a bowl, stirring with a whisk. Drizzle oil mixture over arugula mixture; toss to coat.

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Chef'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.

Nutrition Facts

52 calories; fat 3.6g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 1g; carbohydrates 5g; fiber 1g; cholesterol 0mg; iron 1mg; sodium 113mg; calcium 50mg.
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