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Parsley Salad

Yield 8 Servings

Ingredients

  • 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

Nutrition Information

  • calories 91
  • fat 8 g
  • satfat 0 g
  • protein 2 g
  • carbohydrate 5 g
  • fiber 3 g
  • cholesterol 0 mg
  • sodium 117 mg

How to Make It

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

  2. 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.)

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