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By Karen Barnaby

Pine Nut and Parsley Salad

Makes approximately 4 cups

This salad can be served with a handful of crumbled feta cheese on top.

  • 1/2 cup pine nuts, coarsely chopped
  • 1 cup coarsely chopped fresh mint leaves
  • 2 cups finely chopped parsley
  • 1/3 cup seeded, finely chopped tomatoes
  • 1/3 cup seeded, finely diced English cucumber
  • 1/4 cup thinly sliced green onion
  • 2 Tbsp. freshly squeezed lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. finely chopped garlic
  • 5 Tbsp. extra-virgin olive oil
  • 1/4 tsp. ground cinnamon
  • 1/2 tsp. ground allspice

Combine the mint, parsley, tomatoes, cucumber, green onion and pine nuts. For the dressing, combine the lemon juice, salt and garlic in a small bowl. Stir well. Slowly beat in the olive oil. Stir in the cinnamon and allspice. The vegetables may be prepared 4-6 hours in advance. Cover and refrigerate. Just before serving, toss with the pine nuts and dressing.

Total Carbohydrates: 45.61 grams
Total Carbohydrates minus fiber: 23.26 grams
Total Carbohydrates per 1/2 cup: 5.7
Total Carbohydrates per 1/2 cup minus fiber: 2.97

Copyright © 2000-2005, Karen Barnaby. All rights reserved.

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