Parsley Salad Recipe

Parsley Salad Recipe

How To Make Parsley Salad

Switch up your usual greens with this refreshing parsley salad. Curly parsley leaves and tender mushrooms are topped with tangy dressing and toasted nuts.

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • ¼cuppine nuts
  • 1tbspwine vinegar
  • 1tspdijon mustard
  • ½tspsalt
  • 1tspfresh ground black pepper
  • ¼cupolive oil
  • 6cupscurly parsley leaves,lightly packed
  • 2scallions,including green tops
  • cupscherry tomatoes,halved
  • ¼lbmushrooms


  1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, for about 5 minutes until golden brown. Or toast them in a 350 degrees F oven for 5 to 10 minutes.

  2. In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking.

  3. Add the parsley, scallions, tomatoes, and mushrooms and toss. Top with the pine nuts.

  4. Serve and enjoy.


  • Calories: 232.25kcal
  • Fat: 20.29g
  • Saturated Fat: 2.44g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 11.75g
  • Polyunsaturated Fat: 4.53g
  • Carbohydrates: 11.37g
  • Fiber: 4.78g
  • Sugar: 3.55g
  • Protein: 5.54g
  • Sodium: 361.67mg
  • Calcium: 142.90mg
  • Potassium: 828.54mg
  • Iron: 6.66mg
  • Vitamin A: 410.56µg
  • Vitamin C: 130.79mg
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