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
Serves:
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
-
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: 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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