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    You are in: Home / Greek / Parsley Salad Recipe
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    Parsley Salad

    Parsley Salad. Photo by jonesies

    1/2 Photos of Parsley Salad

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    *Parsley*'s Note:

    For Zaar World Tour.

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    Units: US | Metric


    1. 1
      In a mixing bowl, toss together parsley, onions, garlic, olives and tomatoes.
    2. 2
      In a separate small bowl or cup, mix together lemon juice, balsamic vinegar, sugar, salt and pepper; drizzle over the salad.
    3. 3
      Place in a serving bowl and place egg slices on top.

    Ratings & Reviews:

    • on May 16, 2007


      I loved all the parsley and the flavors. This made a great lunch. Thank you Marcie!

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    • on April 15, 2007


      Very nice recipe! I used my mini chopper, so the veggies were pretty small, and that worked out great for me! I ended up using for several things...on top of sliced turkey, over french bread pieces that had melted swiss on them and the kids used it to top tostadas! Very fresh and yummy! Tagged this one in Zaar tag. Thanks Parsley! Edited: I forgot to add that I did not use the hard-boiled egg...DH is watching his cholesterol. I also found a new use...I am subbing it for salsa and putting it inside of Tortilla "scoops". Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Parsley Salad

    Serving Size: 1 (154 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 110.0
    Calories from Fat 57
    Total Fat 6.4 g
    Saturated Fat 1.1 g
    Cholesterol 53.0 mg
    Sodium 292.6 mg
    Total Carbohydrate 11.2 g
    Dietary Fiber 3.0 g
    Sugars 3.8 g
    Protein 3.9 g

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