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 Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com