Herb Salad

Name: Herb Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters arugula leaves; 1 teaspoons freshly ground black pepper, plus more for seasoning; 2 teaspoons Dijon mustard; 6 servings Edible flowers, for garnish; 1 fennel bulb, halved, cored, and thinly sliced; 710 milliliters bunch flat-leaf parsley, stemmed (about; 710 milliliters bunch fresh basil, stemmed (about; 1 bunch fresh chives, chopped; 118 milliliters bunch fresh tarragon, stemmed (about; 1 teaspoon honey; 118 milliliters extra-virgin olive oil; 1 teaspoons salt, plus more for seasoning; 59 milliliters white wine vinegar

Herb Salad might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 205 calories, 3g of protein, and 19g of fat per serving. This recipe serves 6. A mixture of olive oil, pepper, tarragon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 10 minutes.

Instructions

Watch how to make this recipe.

In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.

Ingredients you will need

Olive Oil

Mustard

Vinegar

Pepper

Honey

Salt

Equipment you will use

Food Processor

Blender

In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat.

Ingredients you will need

Ground Black Pepper

Arugula