Arugula and Mint Salad

There is nothing more refreshing (and healthy!) than this arugula and mint salad.

  • Servings: 6

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  • 1/4 teaspoon fennel seeds
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoon Dijon mustard
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 cups curly green-leaf lettuce
  • 4 cups young arugula leaves
  • 20 mint leaves

How to make this recipe

  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. Gradually add the olive oil, whisking until the dressing is emulsified. In a bowl, toss the lettuce with the arugula and mint. Add the dressing and season with salt and pepper. Toss well and serve.&nbsp

Contributed By Photo © William Meppem Published March 2002

474319 recipes/arugula-and-mint-salad 2013-12-06T23:09:10+00:00 Amanda Hesser spring|winter|christmas|easter|salads|side-dishes|6|fast|healthy|no-cook|vegetarian|weeknight-dinner march-2002,arugula salad,mint salad,amanda hesser,herb salad,mustard vinaigrette recipes,arugula-and-mint-salad 474319

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