Parsley-Fennel Salad With Mustard Vinaigrette

• 2 cups baby arugula
• 3/4 cup packed fresh flat-leaf parsley leaves
• 1 medium fennel bulb, cored and thinly sliced
• 2 tablespoons olive oil
• 2 teaspoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Dash of sugar

1. Combine first 3 ingredients in a bowl. Combine oil and remaining ingredients in a bowl; add to arugula mixture. Toss.
2. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
3. .

baby arugula, parsley, fennel bulb, olive oil, white wine vinegar, mustard, kosher salt, black pepper, sugar

Taken from www.myrecipes.com/recipe/parsley-fennel-salad-mustard-vinaigrette (may not work)