The Foodie Gazette

Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte

Moroccan parsley, onion, and lemon salad

1 large bunch parsley, coarsely chopped
1 medium red onion, sliced thinly
4 large lemons, peeled, seeded, and diced
Salt and pepper
Toss all the ingredients together and chill. This goes well with fish.

You could also substitute oranges for all or part of the lemons, but then it would be a parsley, onion, and orange salad!

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by on June 28, 2006. categorized as Middle Eastern, Salads

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