Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing – a delicious recipe with orange, sherry vinegar, red onion, salt, capers, brine-cured black olives. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
With a vegetable peeler, remove 8 long pieces of zest from orange (leave bitter white pith behind); cut lengthwise into very thin strips.
2
Halve orange; squeeze 2 tablespoons juice into a bowl (reserve remaining portion for another use).
3
Add vinegar, onion, and a pinch of salt; let soak 10 minutes (or up to 24 hours; the longer it soaks, the milder its flavor will become).
4
To orange juice mixture, add capers, olives, parsley, pine nuts, and zest.
5
Season with pepper; toss thoroughly with oil.
6
Divide among plates and serve immediately.
7
(Per Serving)
8
Calories: 109
9
Saturated Fat: .9g
10
Unsaturated Fat: 7.3g
11
Cholesterol: 0mg
12
Carbohydrates: 6.8g
13
Protein: 2.1g
14
Sodium: 270mg
15
Fiber: 1.8g
213
kcal
Calories
16
g
Fat
16
g
Carbs
8
g
Protein
FatCarbsProtein
* 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 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.
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.
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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