So I had the privilege of traveling to Israel last month, and one of the many things to impress me about this historically rich country was the food! Everything was so fresh, flavorful, and delicious. I quickly became spoiled to the beautiful breakfast buffet that included an entire 8 x 8 ft square table full of vegetables and salads alongside some of the more typical breakfast foods we are accustomed to as Americans. The very first day I was back home, I literally began to crave the parsley salad that I had every single morning I was there. Celia attempted to recreate this unique dish for me and did a pretty good job considering we had no recipe to follow, and she had not in fact tasted or seen it herself. Try it out and let me know what you think!
- 2 cups chopped parsley
- 2 stalks diced green onion
- ½ cup unsweetened dried cranberries
- 1 t all purpose seasoning
- ½ T lemon juice
- 2 T olive oil
- ¼ cup sliced almonds
- Sea salt and pepper to taste
