Quick & Easy|Soups & Salads|Summer Favorites|Vegetarian
Cranberry Parsley Salad
- 3 bunches of Italian parsley
- 1 bunch of curly parsley
- 1 red onion
- 1 T white wine vinegar
- 2 T olive oil
- 1 oz. dried cranberries
- 3 1/2 oz. walnuts
- Salt and pepper to taste
Coarsely chop walnuts and toast. Wash, shake dry, and pick the leaves, then chop. Peel onion and cut into thin rings.
Mix vinegar with olive oil, salt, and pepper. Toss dried cranberries and remaining ingredients together for the salad and serve immediately.
Preparation time: approx. 20 minutes
