Parsley, Red Onion, and Pomegranate Salad

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant.
Photo by Barbara B.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from bonappetit.com

Ingredients

  • 1

    large red onion, thinly sliced

  • 1 1/2

    teaspoon sugar

  • 1

    teaspoon ground sumac

  • Kosher salt

  • 3

    tablespoons olive oil

  • 1

    tablespoon red wine vinegar

  • 1

    teaspoon pomegranate molasses or 1/2 tsp. honey

  • 4

    cups (lightly packed) fresh flat-leaf parsley leaves with tender stems

  • 1/4

    cup pomegranate seeds

  • Sumac is available at specialty foods stores, and pomegranate molasses is available at some grocery stores. Both are available at Middle Eastern markets.

Directions

Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes. Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes. Just before serving, toss in parsley and pomegranate seeds; season with salt. NUTRITIONAL INFORMATION Calories (kcal) 100 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 8 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 25

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