Parsley Salad
Published July 12, 1997
- Total Time
- 15 minutes, plus refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 bunches flat-leaf parsley, leaves only
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
⅓ cup extra-virgin olive oil
1 red onion, cut in wafer-thin slices
1 tomato, diced
Nutritional analysis per serving (6 servings)
6 grams carbs; 134 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 2 grams fiber; 219 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Rinse, spin-dry and refrigerate the parsley. Place the salt and pepper in a salad bowl. Add the lemon juice. Slowly whisk in the olive oil. When the vinaigrette is thick and stable, add the onion and the tomato and toss. Add the parsley, toss gently and serve. To be eaten alone, or on top of breaded and pan-fried veal, chicken or oily fish like tuna.
Private Notes
Comments
In my family, we’ve always called this Italian Flag Salad, and used white onion instead of red, so the salad is the colors of the Italian flag. I also use apple cider vinegar instead of lemon juice.
We just made this to go with our gnocchi with pesto. Delicious and refreshing! Will definitely be making it again.
In my family, we’ve always called this Italian Flag Salad, and used white onion instead of red, so the salad is the colors of the Italian flag. I also use apple cider vinegar instead of lemon juice.