Karen's Gourmet
 Low-Carb Recipes

Pine Nut and Parsley Salad

Makes approximately 4 cups

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

• 1/2 cup pine nuts, coarsely chopped
  
• 1 cup coarsely chopped fresh mint leaves
  
• 2 cups finely chopped parsley
  
• 1/3 cup seeded, finely chopped tomatoes
  
• 1/3 cup seeded, finely diced English cucumber
  
• 1/4 cup thinly sliced green onion
• 2 Tbsp. freshly squeezed lemon juice
  
• 1/2 tsp. salt
  
• 1/2 tsp. finely chopped garlic
  
• 5 Tbsp. extra-virgin olive oil
  
• 1/4 tsp. ground cinnamon
  
• 1/2 tsp. ground allspice

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 4-6 hours in advance. Cover and refrigerate. Just before serving, toss with the pine nuts and dressing.