Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing
The raw onions in this recipe become milder the longer they stay in the orange juice and vinegar mixture. For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Spread the pine nuts on a rimmed baking sheet; toast in the oven, shaking once, until golden and fragrant, 10 minutes. Transfer to a plate to cool.
Step 2
With a vegetable peeler, peel 8 long pieces of zest from the orange; cut lengthwise into very thin strips. Halve the orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add the vinegar, onion, and salt; let stand 10 minutes. Add the capers, olives, parsley, pine nuts, and zest to bowl. Season with pepper; toss thoroughly with oil. Divide among 6 plates.
Fit to eat recipe
Step 3
(Per serving)
Step 4
Calories: 82
Step 5
Fat: 6g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrate: 6g
Step 8
Sodium: 128mg
Step 9
Protein: 3g
Step 10
Fiber: 2g
