I've been off the group for a week, but when I left, we were talking
about what to eat in February when everything in the stores looks so
blah. My solution last week was parsley salad. I usually think of
parsley as something to be eaten by the sprig, but at the supermarket
last week, I realized that only the parsley and the kale looked
excellent in the greens department. I bought a big bunch and made that
the focus point of dinner.


I put into the food processer:


a big bunch of parsley, washed and stemmed
2 chopped carrots
1 seeded green pepper
1 seeded yellow pepper (imported and overpriced but looking good
considering the selection in February).


Everything got chopped to pretty small but not puree.


The dressing was equal parts of:


fresh lemon juice
olive oil
Gulden's brown mustard
Cardini's Caesar salad dressing (I was using up the end of the bottle.
It helped with the emulsion.)


It emulsified with only a little stirring with a fork.


It worked! The salad was a success, a leafy green vegetable for those
times when you're sick of cabbage and kale in the winter.


--Lia