World Food and Wine
what people eat and drink worldwide

Summer salad with parsley & onion dressing

Not only salads are the best way to enjoy the summer flavors, they help you cool down in more than one way, as salads are usually chilled and don't require time at the stove.

Ingredients

2 T parsley (finely chopped)
1⁄2 c onion (red onon, finely chopped)
3⁄4 c olive oil (extra virgin)
1⁄2 t sugar
1⁄2 t salt
1 t mustard (Dijon mustard)
1 T vinegar (red wine vinegar)
2 hd lettuce (little gem, washed and cut into bite size peces)
3 c salad leaves
1 c bell pepper (yeallow, diced)
1 c tomato (cherry tomatoes, halved)

Instructions

Prepare the dressing

Place oil, vinegar, salt, sugar and mustard in a bowl and whisk briskly to combine.

Add chopped parsley and onion and mix.

Chill while preparing the salad

Prepare the salad

Place salad leaves, tomatoes and sliced pepper in a large salad bowl; mix lightly.

Pour the dressing on top, toss and serve.

Total time
15 minutes
Cooking time
0
Preparation time
15
Yield
4 servings

Notes

Time to enjoy the fruits of the summer, and the fruits of your labor, if you grow your own vegetables.

This recipe would serve 4 as appetizer and 6 as side dish.

Would you like more color and texture?

Add 1/2 cup baby corn, or 1/2 cup young broad beans, blanched, or a few peeled baby carrots. Add cucumber or sweet pepper of every color.

Add 1/2 cup mixed blackberries and raspberries. Substitute 2 Tbs chopped parsley with 1 tsp dried forestberry and 1 Tbs red wine vinegar with 1 Tbs raspberry vinegar.

Source

North American cuisine

very easy, vegetables
salads, lunch, brunch, buffet
American food recipes
Food in U.S.A.