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Parsley Salad

chef.expert's picture
Ingredients
  Tomatoes 3 , peeled
  Cucumber 1 , peeled
  Scallions 3 , sliced
  Parsley 1 Bunch (100 gm), washed, stems removed, and chopped
  Lemon juice 1⁄4 Cup (4 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Pitted black olives 3⁄4 Cup (12 tbs), chopped
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Combine the tomatoes with cucumber, scallions and parsley, then refrigerate until required.
2) Beat the lemon juice and olive oil together, season with salt and pepper to taste.
3) Pour the dressing over the chilled salad and toss lightly to coat.

SERVING
4) Garnish with the chopped olives and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tomato
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Your rating: None
4.136665
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 332 Calories from Fat 286

% Daily Value*

Total Fat 33 g50.6%

Saturated Fat 3.8 g19%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 371.9 mg15.5%

Total Carbohydrates 11 g3.6%

Dietary Fiber 2.5 g9.9%

Sugars 3.9 g

Protein 2 g4.1%

Vitamin A 60.6% Vitamin C 91.9%

Calcium 5.9% Iron 12.4%

*Based on a 2000 Calorie diet

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Parsley Salad Recipe