Name: Parsley Salad
Yield: Serves 4 to 6 as a main course or 8 to 10 as a side dish
Ingredients: 3 cups packed flat-leafed parsley leaves; 1 1/2 to 2 tablespoons olive oil (preferably extra-virgin); 1 teaspoon fresh lemon juice; 1/4 teaspoon umeboshi vinegar or salt

Can be prepared in 45 minutes or less.

This recipe was created to accompany Wheat Berry and Barley Salad with Smoked Mozzarella.

Recipe information

Yield
Serves 4 to 6 as a main course or 8 to 10 as a side dish

Ingredients

3 cups packed flat-leafed parsley leaves

1 1/2 to 2 tablespoons olive oil (preferably extra-virgin)

1 teaspoon fresh lemon juice

1/4 teaspoon umeboshi vinegar or salt

Preparation

In a bowl toss all ingredients together well.

TagsSalad Parsley Herbs & Spices Side Brunch Dinner Vegetarian Vegan Nut Free Gluten Free Dairy Free 5 Ingredients or Fewer Quick Easy No-Cook Gourmet

Recipe notes

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