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Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing

In addition to vitamins A, C, and K, parsley contains the phytochemical polyacetylene, which helps reduce cancer risk.

Recipe information

  • Yield

    serves 6

Ingredients

1 navel orange
1/2 teaspoon sherry vinegar or red-wine vinegar
1/4 red onion, halved and very thinly sliced
Coarse salt and freshly ground pepper
1 tablespoon capers, rinsed and drained
1/4 cup brine-cured black olives, such as Kalamata or Gaeta, pitted and halved
3 cups loosely packed fresh flat-leaf parsley leaves (from about 2 bunches)
1/4 cup pine nuts, toasted (page 53)
1 tablespoon extra-virgin olive oil

Preparation

  1. Step 1

    With a vegetable peeler, remove 8 long pieces of zest from orange (leave bitter white pith behind); cut lengthwise into very thin strips. Halve orange; squeeze 2 tablespoons juice into a bowl (reserve remaining portion for another use). Add vinegar, onion, and a pinch of salt; let soak 10 minutes (or up to 24 hours; the longer it soaks, the milder its flavor will become).

    Step 2

    To orange juice mixture, add capers, olives, parsley, pine nuts, and zest. Season with pepper; toss thoroughly with oil. Divide among plates and serve immediately.

  2. Nutrition Information

    Step 3

    (Per Serving)

    Step 4

    Calories: 109

    Step 5

    Saturated Fat: .9g

    Step 6

    Unsaturated Fat: 7.3g

    Step 7

    Cholesterol: 0mg

    Step 8

    Carbohydrates: 6.8g

    Step 9

    Protein: 2.1g

    Step 10

    Sodium: 270mg

    Step 11

    Fiber: 1.8g

Power Foods
TagsSaladParsleyHerbs & SpicesOlivePine NutNutOrangeCitrusFruitStarterLunchDinnerDairy FreeGluten FreeVeganVegetarianNo-CookCookbooks
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