Parsley-Fennel Salad with Mustard Vinaigrette Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Hannah Klinger
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
Instructions
- Combine first 3 ingredients in a bowl. Combine oil and remaining ingredients in a bowl; add to arugula mixture. Toss.
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