Parsley Salad

Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 91
  • Fat: 8g
  • Saturated fat: 0g
  • Protein: 2g
  • Carbohydrate: 5g
  • Fiber: 3g
  • Cholesterol: 0mg
  • Sodium: 117mg

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

Preparation

  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.
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