Parsley Salad

Ingredients

• 4 bunches flat-leaf parsley, leaves only
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice
• ⅓ cup extra-virgin olive oil
• 1 red onion, cut in wafer-thin slices
• 1 tomato, diced

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    134 calories; 12 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 218 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Rinse, spin-dry and refrigerate the parsley. Place the salt and pepper in a salad bowl. Add the lemon juice. Slowly whisk in the olive oil. When the vinaigrette is thick and stable, add the onion and the tomato and toss. Add the parsley, toss gently and serve. To be eaten alone, or on top of breaded and pan-fried veal, chicken or oily fish like tuna.