Arugula Parsley Salad with Dill and Mint

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