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Arugula Parsley Salad with Dill and Mint

Active Time: 15 minutes
Total Time: 15 minutes

4 serving

Print recipe

Ingredients

Dressing Ingredients

  • 1/4 cup FRENCH PANTRY Extra Virgin Olive Oil
  • One tablespoon FRENCH PANTRY Lemon Oil
  • 1/4 cup FRENCH PANTRY White Balsamic
  • 1 tablespoon FRENCH PANTRY Roasted Garlic and Chive Herb Blend
  • Juice from 1/2 lemon
  • 1/4 teaspoon honey
  • FRENCH PANTRY Sel Gris Salt
  • Pep Rally Tellicherry Pepper

 

Salad Ingredients

  • 4 cups baby arugula
  • ¼ cup of mint leaves chopped
  • 2 tablespoon FRENCH PANTRY Fresh Dill and Lemon Herb Blend
  • 1 cup grape tomatoes
  • ½ yellow bell pepper chopped
  • 1 english cucumber diced
  • 1 cup curly parsley chopped
  • 2 tangerines peeled and sectioned
  • 1 avocado sliced

Instructions

1. Combine all ingredients except the avocado and tangerines in mixing bowl.
2. Prepare dressing in bowl of Eco Chop, cover with top and do 6 to 8 pulls to emulsify.
3. Combine with salad ingredients in mixing bowl. Add salt and pepper to taste.
4. Transfer from bowl to plate and top with avocados and tangerines and serve
immediately.

 

Enjoy!

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