Tomato-Parsley Salad

Photo: Iain Bagwell; Styling: Cindy Barr
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 82
  • Fat: 3.9g
  • Saturated fat: 0.6g
  • Sodium: 68mg


  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon honey
  • 1 tablespoon extra-virgin olive oil
  • 2 cups fresh flat-leaf parsley leaves
  • 1 cup diced yellow bell pepper
  • 1/2 cup diced red onion
  • 1 pint halved grape tomatoes


  1. Combine lemon juice, Dijon mustard, and honey in a large bowl; gradually whisk in olive oil. Add parsley leaves, bell pepper, onion, and grape tomatoes; toss gently to coat.
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