Parsley Salad With Olive Oil Dressing

Course : Salads
Serves: 6
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6 cups loosely packed parsley -- leaves (no stems)
6 tablespoons chopped sundried tomatoes -- (drained)
3 teaspoons garlic chopped
6 tablespoons freshly grated parmesan cheese -- imported
---for dressing
1/2 cup olive oil
1/3 cup rice vinegar
1 small shallot -- , finely chopped
1/4 teaspoon garlic chopped
24 medium chopped basil leaves

Preparation / Directions:

Toss parsley flowers, chopped garlic and sun-dried tomatoes. Mix dressing ingredients together, and add to parsley mixture. Toss again. Put on platter or in individual dishes and sprinkle about 1 tablespoon paremesan cheese over each serving


Nutritional Information:

164 Calories (kcal); 18g Total Fat; (95% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium

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