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Salad may inspire guests to compliment
PARSLEY SALAD
The secret to success with this salad is to use only the curly tips of the parsley, and to be certain that they are completely dry. Even though picking the tips off of the parsley sprigs is a time-consuming process, the rave reviews you will get from your guests will make you want to do it again. Also, since dry sun-dried tomatoes are tough, cut using scissors rather than a knife.
Dressing:
3 tablespoons red-wine vinegar
1/4 teaspoon salt
2 teaspoons sugar
1/8 teaspoon freshly ground black pepper
1/4 teaspoon dried tarragon, crushed
1/4 teaspoon dried basil, crushed
2 garlic cloves, pressed or minced
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 1/2 tablespoons fresh lemon juice
1/2 cup water
1 tablespoon extra-virgin olive oil
Salad:
1 cup sun-dried tomatoes, cut into matchstick-size pieces
3 cups tightly packed fresh parsley, with ALL stems removed, washed and dried
1 cup freshly grated Parmesan cheese
Combine the vinegar, salt and sugar in a bowl, and stir until thoroughly dissolved. Add all other dressing ingredients and the tomatoes, and mix well. Allow to stand for several hours or overnight to marinate the tomatoes.
Toss the clean, dry parsley and cheese together. Add the dressing and tomatoes, and mix well.
Makes 8 servings.
Each serving contains about: 168 calories; 7 g fat; 11 mg cholesterol; 604 mg sodium; 18 g carbohydrates; 12 g protein; 3 g fiber.
Send your recipe for revision to:
Cook It Light
(Lancaster Newspapers)
P.O. Box 1212
La Jolla, CA 92038
Please include a stamped (61 cents), self-addressed envelope.
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