Parsley Salad
- Total Time
- 15 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 4bunches flat-leaf parsley, leaves only
- ½teaspoon salt
- ½teaspoon freshly ground black pepper
- 2tablespoons fresh lemon juice
- ⅓cup extra-virgin olive oil
- 1red onion, cut in wafer-thin slices
- 1tomato, diced
Nutritional analysis per serving (6 servings)
134 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 219 milligrams sodium
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.
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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.
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