Healthy Ingredient of the Week – Parsley

Although parsley is commonly used in cooking as a garnish, it’s actually an ideal candidate to incorporate into dishes due to its high nutritional value.  Parsley is high in antioxidant flavonoids, a good source of Vitamins C and A, and an excellent source of Vitamin K (one tablespoon contains over ¾ of the Recommended Daily Allowance!).  Here, it’s the star of the show in a lettuce-free salad.

Parsley Salad

4 ounces (about 2 quarts) Italian parsley
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
6 tablespoons walnut oil
2 teaspoons dark sesame oil
1 teaspoon honey
Freshly ground pepper, to taste
3 tablespoons toasted sesame seeds


1.  Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and pepper, to taste.
2.  Add the parsley and sesame seeds and toss to combine
3.  Allow the salad to sit for at least 30 minutes before serving so that flavors meld.


Recipe from the Food Network 


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