Parsley-cucumber salad

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

Recipe: #39507

September 11, 2022



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Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (194.8 g)
  • Calories 420.4
  • Total Fat - 35.3 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 15.9 mg
  • Sodium - 235.5 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 5 g
  • Sugars - 8.9 g
  • Protein - 14.3 g
  • Calcium - 369.1 mg
  • Iron - 4.3 mg
  • Vitamin C - 65.1 mg
  • Thiamin - 0.2 mg

Step 1

In a large bowl whisk together the first 2 ingredients (-vinegar) plus 1/8 teaspoon pepper, 1/4 teaspoon salt and the cayenne. While whisking add the oil in a thin stream until it is incorporated.

Step 2

Stir in parsley and cucumber and toss.

Step 3

Add half of the walnuts and half of the pomegranate seeds and toss. Season with salt and pepper.

Step 4

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

Tips & Variations


No special items needed.

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