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Parsley Rice Salad with Toasted Almonds and Lemon

The nutrients found in parsley include Vitamin A, Vitamin K, Vitamin C, Vitamin E, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Choline, Folates, Calcium, Iron, Magnesium, Manganese, Phosphorous, Potassium, Zinc, and Copper.

This recipe calls for 5 cups of parsley and is delicious!

If you are off carbs, try substituting cooked drained cauliflower “rice” instead of rice.

Salad Ingredients:

1 fresh lemon (zest and juice)
1 clove garlic, grated
1 tablespoon Dijon mustard
1/4 cup Sicilian Lemon balsamic vinegar
1/4 cup Garlic olive oil
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1 cup cooked rice
1/2 cup finely diced sweet onion
5 cups chopped parsley
(remove large stems and pulse in processor)
1 cup roasted almonds
(pulse in processor)

In a bowl, combine the first 7 ingredients and whisk to combine.

Dressing Ingredients:

Mix together the rest of the ingredients and toss to combine
1 15-oz can white beans
Juice of 1/2 lemon
1 tbs Tuscan Herb olive oil
1 tbs Key Lime balsamic vinegar
Salt & pepper – to taste

Place all in processor. Pulse. Enjoy!