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Arugula Parsley Salad with Dill and Mint

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Recipe


Time

Active Time: 15 minutes
Total Time: 15 minutes

Recipe Yield

4 Servings

bon Cook Products Used

FRENCH PANTRY EVOO, FRENCH PANTRY Fresh Dill and Lemon Herb Blend, FRENCH PANTRY Extra Virgin Olive Oil, FRENCH PANTRY Lemon Oil, FRENCH PANTRY White Balsamic, FRENCH PANTRY Roasted Garlic and Chive Herb Blend, Sel Gris Salt, Pep Rally Tellicherry Pepper and Eco Chop.
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DetailsAdditional Info

Dressing Ingredients 

  • 1/4 cup FRENCH PANTRY Extra Virgin Olive Oil 
  • One tbs FRENCH PANTRY Lemon Oil 
  • 1/4 cup FRENCH PANTRY White Balsamic 
  • 1 tbs FRENCH PANTRY Roasted Garlic and Chive Herb Blend 
  • Juice from one lemon 
  • 1/4 tsp honey 
  • Sel Gris Salt  
  • Pep Rally Tellicherry Pepper 
Salad Ingredients 
  • 4 cups baby arugula 
  • ¼ cup of mint leaves chopped  
  • 2 tbs 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 

bon Cook Products Used

FRENCH PANTRY EVOO, FRENCH PANTRY Fresh Dill and Lemon Herb Blend, FRENCH PANTRY Extra Virgin Olive Oil, FRENCH PANTRY Lemon Oil, FRENCH PANTRY White Balsamic, FRENCH PANTRY Roasted Garlic and Chive Herb Blend, Sel Gris Salt, Pep Rally Tellicherry Pepper and Eco Chop.
Instructions:
  1. Combine all ingredients except the avocado and tangerines in mixing bowl. 
  2. Prepare dressing in bowl of Eco Chop, cover with top and do 6 to 8 pulls to emulsify.
  3. Combine with salad ingredients in mixing bowl. Add salt and pepper to taste. 
  4. Transfer from bowl to plate and top with avocados and tangerines and serve immediately. 

Enjoy!

Time:

Active Time: 15 minutes
Total Time: 15 minutes

Recipe Yield

4 Servings
 

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Arugula Parsley Salad with Dill and Mint

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