Parsley Salad

Parsley Salad Recipe


8 Servings

Cost per Serving:


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


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.

January 2006