Summer Herb Salad

Aug 21

Written By Judy Doherty, MPS, PCII

French Provence Herb Salad

Yield 6

Author Judy Doherty

Prep time

10 Min

Total time

10 Min

This delicious Mediterranean salad will go well with any meal.

Ingredients

3 cups mesclun greens, ready to serve
1 cup arugula, fresh, ready to serve
1 cup chopped flat-leaf parsley
1/4 cup mint leaves, chopped lightly
1/4 cup chopped fresh basil leaves
1 sprig fresh thyme, chopped
1 tablespoon olive oil
2 tablespoons red wine vinegar
black pepper to taste

Instructions

Place the salad greens and herbs in a large bowl. Chill until ready to serve.
Add the oil and vinegar at service time. Toss gently. Top with pepper. Serve immediately.
Chef's Tips: Feel free to experiment with the fresh herbs that you use, too.

Nutrition Facts

Calories

30.96

Fat

2.47 g

Sat. Fat

0.33 g

Carbs

1.76 g

Fiber

0.57 g

Net carbs

1.19 g

Sugar

0.16 g

Protein

0.75 g

Sodium

12.79 mg

Cholesterol

0 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.