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.
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
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