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Parsley Salad

  • 4servings

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsCopper, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) pine nuts

  2. 1 tablespoon(s) wine vinegar

  3. 1 teaspoon(s) Dijon mustard

  4. 1/2 teaspoon(s) salt

  5. 1/8 teaspoon(s) fresh-ground black pepper

  6. 1/4 cup(s) olive oil

  7. 1 1/20 quart(s) lightly packed curly-parsley leaves

  8. 2 scallions including green tops , cut into thin slices

  9. 1 1/20 cup(s) halved cherry tomatoes

  10. 1/4 pound(s) mushrooms , cut into thin slices

Instructions Jump to Ingredients ↑

  1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350°F oven for 5 to 10 minutes.

  2. In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking.

  3. Add the parsley, scallions, tomatoes, and mushrooms and toss. Top with the pine nuts.

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