Recipe courtesy of Sara Moulton
Show: Cooking Live
Total:
35 min
Active:
20 min
Yield:
8 salad servings
Level:
None

Ingredients

Directions

Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely chopped, but if you use a food processor be careful not to puree it. The parsley should form a fluffy base for other textures.

Chop the olives, walnuts, and green onions by hand into a rough dice. Dice the prepared tomatoes and drain.

Combine all of the chopped ingredients in a large wooden bowl. Add the olive oil, lemon juice, cumin, and red pepper flakes and toss to combine. Add salt and pepper, to taste.

*To toast nuts: Place nuts in a dry saute pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat after 3 to 5 minutes when the nuts have achieved a nice pale golden color.

IDEAS YOU'LL LOVE

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Broccoli Salad

Recipe courtesy of Ree Drummond

Chickpea Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Tomato and Radish Salad

Recipe courtesy of Jamie Deen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking