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.
Ingredients
- ¼cuppine nuts
- 1tbspwine vinegar
- 1tspdijon mustard
- ½tspsalt
- 1tspfresh ground black pepper
- ¼cupolive oil
- 6cupscurly parsley leaves,lightly packed
- 2scallions,including green tops
- 1½cupscherry tomatoes,halved
- ¼lbmushrooms
Instructions
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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.
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In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking.
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Add the parsley, scallions, tomatoes, and mushrooms and toss. Top with the pine nuts.
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Serve and enjoy.
Nutrition
- Calories:Â 232.25kcal
- Fat:Â 20.29g
- Saturated Fat:Â 2.44g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 11.75g
- Polyunsaturated Fat:Â 4.53g
- Carbohydrates:Â 11.37g
- Fiber:Â 4.78g
- Sugar:Â 3.55g
- Protein:Â 5.54g
- Sodium:Â 361.67mg
- Calcium:Â 142.90mg
- Potassium:Â 828.54mg
- Iron:Â 6.66mg
- Vitamin A: 410.56µg
- Vitamin C:Â 130.79mg
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