Parsley-Cucumber Salad

4
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"Recipe source: Cook's Illustrated: Dinners from around the world"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (202.8 g)
  • Calories 415
  • Total Fat - 34.9 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 15.9 mg
  • Sodium - 237.3 mg
  • Total Carbohydrate - 16.3 g
  • Dietary Fiber - 3.8 g
  • Sugars - 9.7 g
  • Protein - 13.8 g
  • Calcium - 368.4 mg
  • Iron - 4.1 mg
  • Vitamin C - 61.9 mg
  • Thiamin - 0.2 mg

Step 1

In a large bowl whisk dressing ingredients (molasses, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper and cayenne). While whisking add the oil in a thin stream until incorporated. Stir in parsley and cucumber and toss. Add half of the walnuts and half of the pomegranate seeds and toss. Season with salt and pepper.

Step 2

Transfer to a serving platter and top with feta, remaining walnuts and remaining pomegranate seeds.

Tips & Variations


No special items needed.

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