| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | c | Loosely packed parsley |
| Leaves, no stems | ||
| 6 | T | Chopped sundried tomatoes |
| drained | ||
| 3 | t | Chopped garlic |
| 6 | T | Freshly grated parmesan |
| Cheese, imported | ||
| FOR DRESSING | ||
| 1/2 | 3/4 cup | |
| Virgin/virgin | ||
| 1/3 | c | Rice vinegar |
| 1 | Shallot, finely chopped | |
| 1/4 | t | Chopped garlic |
| 24 | Chopped basil leaves | |
| Olive oil, extra |
INSTRUCTIONS
Toss parsley flowers, chopped garlic and sun-dried tomatoes. Mix dressing ingredients together, and add to parsley mixture. Toss again. Put on platter or in individual dishes and sprinkle about 1 tablespoon paremesan cheese over each serving Recipe By : LoisCon File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 420
Calories From Fat: 90
Total Fat: 13.5g
Cholesterol: 26.4mg
Sodium: 1119mg
Potassium: 4280.3mg
Carbohydrates: 89.2g
Fiber: 28.1g
Sugar: 11.6g
Protein: 33.9g