Ingredients for Arugula And Mint Salad
- 1 teaspoon Fennel Seed
- 2 tablespoons Red Wine Vinegar
- 1 1/2 teaspoons Dijon Mustard
- 1/4 teaspoon Salt and 1/4 teaspoon Freshly Ground Black Pepper, or to taste
- 1/4 cup Extra Virgin Olive Oil
- 5 ounces Green Leaf Lettuce
- 5 ounces Arugula Leaves
- 1/4 cup Mint Leaves, chopped
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How to Make Arugula And Mint Salad
- Coarsely grind the fennel seeds using a mortar and pestle or spice grinder.
- In a small bowl, whisk together the ground fennel seeds, red wine vinegar, and Dijon mustard.
- Season the vinaigrette with salt and freshly ground black pepper to taste.
- Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and creamy.
- In a large bowl, gently toss the mixed lettuce, arugula, and chopped mint together.
- Pour the vinaigrette over the salad and toss gently to coat evenly.
- Season with additional salt and pepper to taste, if needed.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
7g
Fat
6g
Carbs
2g