Ingredients
- 4 ounces mesclun
- Enough basil to yield 1 tablespoon chopped
- Enough chervil to yield 1 tablespoon chopped
- Enough fennel tops to yield 1 tablespoon chopped
- 6 or 8 arugula leaves
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey mustard
- Nutritional Information
Nutritional analysis per serving (2 servings)
35 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 49 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Wash and dry mesclun.
- Wash, dry and chop the basil, chervil and fennel. Wash arugula, and tear leaves into bite-size pieces.
- Whisk oil, vinegar and mustard in serving bowl; stir in greens, and mix well.
10 minutes
Dining and Cooking