 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. Ingredients:
2 tablespoons extra-virgin olive oil |
2 tablespoons fresh lemon juice |
2 teaspoons whole-grain dijon mustard |
1 teaspoon agave syrup |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
5 cups baby arugula |
1 cup flat-leaf parsley leaves |
1/2 cup vertically sliced red onion |
Directions:
1. 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.
|
|