Fennel and Parsley Salad Recipe | MyRecipes - PCOS-Friendly Recipe
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.
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