Parsley Salad

Parsley SaladRecipe
8 Servings

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1/4 cup olive oil
1 tablespoon red wine vinegar
1 shallot, minced
1 clove garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 bunches flat-leaf parsley, leaves removed (about 5 cups)
2 bunches curly parsley, leaves removed (about 5 cups)
1/3 cup snipped fresh chives


Shake oil, vinegar, shallot, garlic, mustard, salt and pepper in a jar with a tight lid until combined. Set aside at room temperature.

Wash parsley leaves and spin dry. (Salad may be prepared to this point up to 6 hours ahead. Wrap parsley in damp paper towels and refrigerate in resealable plastic bags.)

To serve, toss parsley and chives with dressing in large bowl until well coated.

Created date

January 2006

Nutritional Information

Calories 91
Fat 8 g
Satfat 0 g
Protein 2 g
Carbohydrate 5 g
Fiber 3 g
Cholesterol 0 mg
Sodium 117 mg