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Parsley Chestnut Salad with Lemon Vinaigrette
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Description
Ready to become even more beautiful? I’ve got a unique, herbaceous alternative to regular salads that will help you get there!
Ingredients
- FOR THE DRESSING:
- ¼ cups Extra Virgin Olive Oil
- 2 Tablespoons Freshly Squeezed Lemon Juice
- 1 teaspoon Fresh Lemon Zest
- 1 teaspoon Whole Grain Mustard
- ½ teaspoons Salt
- ¼ teaspoons Freshly Cracked Black Pepper
- FOR THE SALAD:
- 2 cups Thinly Sliced (On A Bias) Celery
- 4 cups Fresh Italian Flat Leaf Parsley, Roughly Chopped
- 1-½ cup Steamed Chestnuts, Halved
- 1 cup Cooked Wild Rice
Preparation
Add all dressing ingredients to a large bowl and whisk until incorporated.
Add salad ingredients to dressing and toss well.
Notes:
You can cook the wild rice beforehand. I will cook 2 to 3 batches of wild rice, portion into ½-cup portions, wrap in plastic wrap, and freeze so I always have some on hand ready to go!
Add avocado and chicken to make it a meal instead of a side salad!
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