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

  1. Wash and dry mesclun.
  2. Wash, dry and chop the basil, chervil and fennel. Wash arugula, and tear leaves into bite-size pieces.
  3. Whisk oil, vinegar and mustard in serving bowl; stir in greens, and mix well.

10 minutes

Dining and Cooking