Summer salad with parsley & onion dressing

Not only salads are the best way to enjoy the summer flavors, they help you cool down in more than one way, as salads are usually chilled and don't require time at the stove.

Ingredients

2 tablespoons parsley (finely chopped)
1⁄2 cup onion (red onon, finely chopped)
3⁄4 cup olive oil (extra virgin)
1⁄2 teaspoon sugar
1⁄2 teaspoon salt
1 teaspoon mustard (Dijon mustard)
1 tablespoon vinegar (red wine vinegar)
2 heads lettuce (little gem, washed and cut into bite size peces)
3 cups salad leaves
1 cup bell pepper (yeallow, diced)
1 cup tomato (cherry tomatoes, halved)

Instructions

Prepare the dressing

Place oil, vinegar, salt, sugar and mustard in a bowl and whisk briskly to combine.

Add chopped parsley and onion and mix.

Chill while preparing the salad

Prepare the salad

Place salad leaves, tomatoes and sliced pepper in a large salad bowl; mix lightly.

Pour the dressing on top, toss and serve.

Salad ingredients falling into a wooden salad bowl.
Yield
4 servings
Preparation time 15 minutes
Cooking time 0 minutes
Total time
15 minutes

Notes

Time to enjoy the fruits of the summer, and the fruits of your labor, if you grow your own vegetables.

This recipe would serve 4 as appetizer and 6 as side dish.

Would you like more color and texture?

Add 1/2 cup baby corn, or 1/2 cup young broad beans, blanched, or a few peeled baby carrots. Add cucumber or sweet pepper of every color.

Add 1/2 cup mixed blackberries and raspberries. Substitute 2 Tbs chopped parsley with 1 tsp dried forestberry and 1 Tbs red wine vinegar with 1 Tbs raspberry vinegar.

Source

North American cuisine

very easy, vegetables
salads, lunch, brunch, buffet
American food recipes
Food in U.S.A.