How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing?

You need 9 ingredients. The key ingredients include: 1 navel orange, 1/2 teaspoon sherry vinegar or red-wine vinegar, 1/4 red onion, halved and very thinly sliced, Coarse salt and freshly ground pepper, and more.

Is Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing suitable as salads?

Yes, Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Parsley-Leaf Salad with Pine Nuts, Olives, and Oran

Name: Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 navel orange; 1/2 teaspoon sherry vinegar or red-wine vinegar; 1/4 red onion, halved and very thinly sliced; Coarse salt and freshly ground pepper; 1 tablespoon capers, rinsed and drained; 1/4 cup brine-cured black olives, such as Kalamata or Gaeta, pitted and halved; 3 cups loosely packed fresh flat-leaf parsley leaves (from about 2 bunches); 1/4 cup pine nuts, toasted (page 53); 1 tablespoon extra-virgin olive oil

Fresh, crisp and full of flavor — this Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing is a must-try. Made with orange, sherry vinegar, r…

This Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing relies on simple, everyday ingredients such as navel orange, capers, rinsed and drained, pine nuts, toasted (page 53) and extra-virgin olive oil. It comes together quickly and makes 4 servings, at about 213 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1 navel orange
1/2 teaspoon sherry vinegar or red-wine vinegar
1/4 red onion, halved and very thinly sliced
Coarse salt and freshly ground pepper
1 tablespoon capers, rinsed and drained
1/4 cup brine-cured black olives, such as Kalamata or Gaeta, pitted and halved
3 cups loosely packed fresh flat-leaf parsley leaves (from about 2 bunches)
1/4 cup pine nuts, toasted (page 53)
1 tablespoon extra-virgin olive oil

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Quick Info

Servings
4 servings
Calories
213 kcal
Category
Salads

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Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing

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