Green Salad with Grapes and Sunflower Seeds
Whole parsley leaves in a salad add a distinct fresh green taste which stands up to the sweet grapes and salty seeds. The salad is also a textural compliment to the silky lasagna.
3 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons Dijon mustard
a pinch of sugar
1/3 cup olive oil
8 cups torn mixed lettuce
1 cup flat-leaf (or Italian) parsley leaves, rinsed and spun dry
1-1/2 cups red seedless grapes, halved
¼ cup shelled, roasted sunflower seeds
In a small bowl whisk together the vinegar, salt, pepper, Dijon and sugar. Add the oil and whisk until emulsified. Combine the lettuce, parsley and grapes and toss with the dressing. Sprinkle with the sunflower seeds and serve immediately.
From Leslie Glover Pendleton