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Arugula and Mint Salad
RECIPE BY: dicentra
Food & Wine.
Posted on: Apr 30, 2008
Ingredients
Directions
1
In a mortar or spice grinder, coarsely grind the fennel seeds. In a small bowl, whisk the ground fennel with the red wine vinegar and Dijon mustard; season with salt and pepper.2
Gradually add the olive oil, whisking until the dressing is emulsified. In a bowl, toss the lettuce with the arugula and mint.3
Add the dressing and season with salt and pepper. Toss well and serve.
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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (101g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 77 | ||
| Calories from Fat 63 | (82%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.1g | 10% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 46mg | 1% | |
| Potassium 219mg | 6% | |
| Total Carbohydrate 3.0g | 0% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 1.0g | ||
| Protein 1.6g | 3% | |
| Vitamin A 5819mcg | 116% | |
| Vitamin B6 0.1mg | 4% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 16mg | 26% | |
| Vitamin E 1mcg | 4% | |
| Calcium 61mg | 6% | |
| Iron 1mg | 5% | |
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