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Not one, but two varieties of parsley are used in the salad for added texture and flavor.

Martha Stewart Living, December 2011

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Credit: Jonathan Lovekin

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Servings:
6
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Ingredients

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Directions

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  • Cut away peel and pith from orange and grapefruit. Cut segments from membranes; squeeze membranes and reserve juices. Combine parsley sprigs with citrus segments. Whisk together 1/4 cup reserved citrus juice, olive oil, salt, and pepper. Drizzle over salad, and toss to coat.

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