Arugula and Mint Salad

Name: Arugula and Mint Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters young arugula leaves; 1 Tbsps Dijon mustard; 0 teaspoons fennel seeds; 946 milliliters curly green-leaf lettuce; 6 servings Kosher salt and freshly ground pepper; 20 mint leaves; 2 Tbsps extra-virgin olive oil; 1 Tbsp red wine vinegar

You can never have too many side dish recipes, so give Arugulan and Mint Salad a try. Watching your figure? This gluten free, primal, and fodmap friendly recipe has 52 calories, 1g of protein, and 5g of fat per serving. This recipe serves 6. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have mint leaves, kosher salt and pepper, fennel seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a mortar or spice grinder, coarsely grind the fennel seeds. In a small bowl, whisk the ground fennel with the red wine vinegar and Dijon mustard; season with salt and pepper. Gradually add the olive oil, whisking until the dressing is emulsified. In a bowl, toss the lettuce with the arugula and mint.

Ingredients you will need

Red Wine Vinegar