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Purslane and Parsley Salad Recipe

Purslane and Parsley Salad Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

3 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp finely chopped shallot
1/2 lb cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large
6 cups packed tender purslane sprigs and leaves (from a 1-lb bunch)
4 cups packed flat-leaf parsley leaves (from 2 large bunches)

Directions:

Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
Add tomatoes, purslane, and parsley, gently tossing to coat.
Cooks' note: Herbs and greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with paper towels. Toss with tomatoes and vinaigrette just before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	70.68 Kcal (296 kJ)
Calories from fat	63.06 Kcal
		% Daily Value*
Total Fat	7.01g	11%
Sodium	2.49mg	0%
Potassium	101.44mg	2%
Total Carbs	2.01g	1%
Sugars	1.35g	5%
Dietary Fiber	0.45g	2%
Protein	0.45g	1%
Vitamin C	7.3mg	12%
Iron	0.1mg	0%
Calcium	5.5mg	1%

Amount Per 100 g
Calories	142.31 Kcal (596 kJ)
Calories from fat	126.97 Kcal
		% Daily Value*
Total Fat	14.11g	11%
Sodium	5.01mg	0%
Potassium	204.25mg	2%
Total Carbs	4.05g	1%
Sugars	2.72g	5%
Dietary Fiber	0.9g	2%
Protein	0.9g	1%
Vitamin C	14.7mg	12%
Iron	0.1mg	0%
Calcium	11mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1.9

Points
2

PointsPlus

Good Points

saturated fat free,
very low sodium,
cholesterol free

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