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Parsley Leaf Salad

Recipe photo courtesy of James Baigrie

Parsley salad has an earthier flavor than one made with lettuce; the pine nuts, capers, and red onion make each bite even more interesting and tasty.

Source: Martha Stewart Living, May 2004
Servings

Ingredients

Directions

Cook's Notes

The raw onions in this recipe become milder the longer they stay in the orange juice-and-vinegar mixture. For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours.

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1
  • JodyMichele
    15 JUN, 2009
    Still have my May 04 if you can believe. "3 cups loosely packed flat leaf parsley (about 2 medium bunches)" This is a delicious and refreshing salad enjoy!
    Reply
  • MrsMonet
    12 MAY, 2009
    Missing MAIN Ingredient!!! please update asap. previous post about this was Dec 2008.
    Reply
  • LAGurl3
    19 DEC, 2008
    How much parsley should be used?
    Reply

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