Pine Nut And Parsley Salad

Recipe Ingredients

1/2 cup	73g / 2.6oz	Pine nuts - coarsely chopped
1 cup	40g / 1.4oz	Coarsely-chopped fresh mint leaves
2 cups	292g / 10oz	Finely-chopped parsley
1/3 cup	20g / 0.7oz	Finely-chopped seeded tomatoes
1/3 cup	48g / 1.7oz	Finely-diced seeded English cucumber
1/4 cup	15g / 0.5oz	Thinly-sliced green onion
2 tablespoons	30ml	Freshly-squeezed lemon juice
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Finely-chopped garlic
5 tablespoons	75ml	Extra-virgin olive oil
1/4 teaspoon	1.3ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground allspice

Recipe Instructions

Combine the mint, parsley, tomatoes, cucumber, green onion and pine nuts.

For the dressing, combine the lemon juice, salt and garlic in a small bowl. Stir well. Slowly beat in the olive oil. Stir in the cinnamon and allspice.

The vegetables may be prepared 4 to 6 hours in advance. Cover and refrigerate. Just before serving, toss with the pine nuts and dressing.

This recipe yields 4 cups.

Total Carbohydrates: 45.61 grams

Total Carbohydrates minus fiber: 23.26 grams

Total Carbohydrates per 1/2 cup: 5.7 grams

Total Carbohydrates per 1/2 cup minus fiber: 2.97 grams

Description:

"This salad can be served with a handful of crumbled feta cheese on top."

Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca

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