We, in Western New York have parsley plants that look as if they’ve been on steroids this summer. Evidently, our season was perfect for growing these delightful green bouquets.Once picked, freshness can be maintained by placing the stems in a glass of cool water. Placing that in the fridge will prolong life even longer. Share some with your neighbors and friends who are among the unlucky ones without a patch of green curly lushness in their back yard. This scrumptious salad is refreshing and jam–packed with iron from all that parsley. Makes 6 hearty servings.
INGREDIENTS
10 oz. dried Couscous or Quinoa, or Bulghur
4 cups at least fresh Parsley, chopped
8 oz. Feta cheese, crumbled
15.5 oz. Garbanzo Beans, cooked
2 large Tomatoes, chopped
3 stalks Celery, sliced
2.25 oz. black Olives, sliced
6 fresh Radishes, sliced
6 oz. Mushrooms, sliced
1 large green bell Pepper, chopped
1 small yellow Onion, chopped
3 TBS. Lemon juice
6 TBS. Olive oil
2 TBS. dried Oregano, minced
1 TBS. dried Basil,minced
DIRECTIONS
Mix all ingredients in a large bowl. Enjoy.
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