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Recipe

Fresh Herb Salad

ByErica Clark April/May 2019 Issue

Servings:2

This simple salad shows off herbs at their best. It makes a lovely accompaniment toseared steaksor fish.

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  • 2 oz. (about 2 cups) baby arugula
  • 1 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh mint leaves
  • 2 Tbs. sliced fresh chives
  • 2 tsp. fresh lemon juice
  • 2 tsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 60
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): .5
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 0
  • Sodium (mg): 170
  • Carbohydrates (g): 4
  • Fiber (g): 2
  • Sugar (g): 1
  • Protein (g): 2

Preparation

  • In a medium bowl, toss together the arugula, parsley, mint, and chives.
  • In a small bowl, stir together the lemon juice and oil and season to taste with salt and pepper.
  • Pour the dressing over the salad. Toss to coat and serve immediately.
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Reviews (1 review)

  • User avater
    eunicegross| 03/20/2019

    Good for health, Thanks for share!

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