Monday, November 12, 2012

Parsley-Prune Salad

This was one of those concoctions that comes from staring into the fridge and knowing you need to go to the grocery store but really wanting to have dinner now. We always seem to have plenty of food to eat, but we don't always have what comprises a "well-balanced meal" but this salad came together in a nutritional bonanza even though we were disappointingly low on fresh vegetables.

Parsley Prune Salad
serves 2
parsley leaves; roughly chopped (1/2 cup)
2 inches cucumber, diced
1/2 green bell pepper, diced
5 prunes, diced
1-2 tablespoons roasted, salted sunflower seeds
fresh ground pepper
olive oil
dash of lemon juice or champagne vinegar

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