Triple Green Salad
Ingredients
- 1 cup very roughly chopped flat-leaf parsley leaves plus 1 cup whole leaves ⓘ
- 1 1/2 teaspoons finely chopped fresh thyme leaves ⓘ
- 1/2 teaspoon lemon zest ⓘ
- 2 tablespoons lemon juice ⓘ
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt ⓘ
- 1/2 teaspoon pepper
- 3 green onions, thinly cut on the diagonal ⓘ
- 2 qts. mixed baby greens (about 4 oz.)
Instructions
- Whirl chopped parsley, thyme, lemon zest and juice, oil, salt, and pepper in a blender with 1 tbsp. water until very smooth, 1 to 2 minutes.
- Toss parsley leaves, onions, and greens in a large bowl with just enough dressing to coat; reserve any remaining dressing for another use.
Nutrition & Diet Analysis (per serving)
267
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).