Arugula is one of the bitter greens that is great mixed with other greens for a salad or used as a salad by itself. The flat leaf parsley in this recipe is full of nutrients so be sure to include it. Flat leaf parsley is the preferred parsley by most chefs for more flavor.
Arugula Parsley Salad has an easy-to-make dressing that is tossed with the salad.
Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons whole-grain Dijon mustard
1 teaspoon agave syrup, honey or sweetener of choice.
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups baby arugula
1 cup flat-leaf parsley leaves
1/2 cup sliced red onion
1/2 cup coarsely chopped pecans
Preparation:
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.
Recipe adapted from Mary Drennen, Cooking Light. May 2013
Join us for a morning of fall fun on the farm! Take a tour of the dairy barn and ride the tractor hay ride around the pastures. Learn more about our raw milk, pastured eggs, and grass fed meats. Meet all the happy cows, chickens, and pigs that make it all possible, then try your hand at milking the cows! Enjoy fun fall crafts like pumpkin painting.