Parsley Salad with Toasted Almonds and Lemon

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 3 1/2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon black pepper
  • 1/4 to 1/2 teaspoon fine sea salt
  • 1 clove garlic, grated
  • 1/4 cup olive oil
  • 1 cup cold, cooked rice, such as basmati
  • 5 cups roughly chopped Italian parsley, with tender stems
  • 1 cup whole almonds, toasted and roughly chopped
  • 1/2 cup finely diced sweet onion, such as Vidalia
  • Zest of 1 lemon
  • Dashes hot paprika, for garnish, optional
Directions

Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.

Reheat the rice until steaming. (I just microwave it for a few minutes.)

Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.

Serve, garnished with a couple dashes of hot paprika if desired.


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