Herb Salad – a delicious recipe with sherry wine vinegar, red wine vinegar, salt, extra-virgin olive oil, fresh ground black pepper, flat leaf parsley. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a large, shallow bowl, whisk together the sherry and wine vinegars and salt.
2
Whisk in the olive oil and pepper.
3
Taste for seasoning.
4
Add all the herb leaves and toss to evenly coat the greens with the dressing.
5
Taste for seasoning.
6
Serve in small portions as an accompaniment to roast chicken, or grilled or poached fish.
39
kcal
Calories
4
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 teaspoon best-quality sherry wine vinegar, 1 teaspoon best-quality red wine vinegar, fine sea salt, 1 tablespoon extra-virgin olive oil, and more.
Yes, Herb Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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