Fennel and Parsley Salad Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Mary Drennen
We love the crunch of raw fennel in the salad. Thinly sliced celery would also work.
Ingredients
2 cups arugula
1 cup thinly vertically sliced fennel
1 cup fresh flat-leaf parsley leaves
1 tablespoon extra-virgin olive oil
1 tablespoon champagne vinegar or white wine vinegar
1 teaspoon whole-grain mustard
1 teaspoon maple syrup
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
Instructions
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment