Serves: 5
Total Calories: 330
In a blender container or food processor bowl, combine oil, vinegar and garlic cover. Blend or process until garlic is puréed. Remove stems from parsley and place sprigs in a bowl. Add dressing, 1/2 cup at a time, stirring just enough to coat parsley. Sprinkle Parmesan cheese over and toss well. Season to taste with salt and pepper.
Note: This salad keeps well. The robust flavor complements a roast or steak.
This Parsley Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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