Parsley-Cucumber Salad
Recipe: #34021
January 04, 2020
Categories: Salads, Main Dish Salad, Greek, Gluten-Free, No Eggs, Vegetarian, Herbs, Kosher Dairy, more
"Recipe source: Cook's Illustrated: Dinners from around the world"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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