<< Back

PARSLEY

Parsley Salad
  • 2-3 cups chopped fresh parsley leaves
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1/3 cup kalamata olives, pitted and sliced
  • 1/4 cup chopped tomato
  • 1 hard-boiled egg, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

Toss together vegetables and egg.  In a separate container, mix together lemon juice, balsamic vinegar, sugar, salt and pepper; drizzle over the salad.

CSA Snapshot

Mailing list sign-up