"Powerhouse" Parsley

I think I wrote a post in the past making the case for the nutritional value of parsley which is so often used--and then discarded--as garnish. A new list of  "powerhouse" veggies lists parsley in the Top 10! It's the only herb to make the list. That's a rather prestigious honor to just be used as a pretty face atop an entree!

If you're looking for a tasty way to incorporate substantial amounts of parsley into meals, try out this simple salad creation that uses parsley as an equal-contender ingredient, not as an afterthought. I'm not good with providing amounts, so personalize it to fit your needs. =)

Ingredients:

Cooked cranberry beans (these beans are lovely, and they cook up big, tender, and meaty.)

Romaine lettuce, chopped

Sun-dried tomatoes, sliced

Parsley sprigs (don't chop, just use the whole leaves)

Feta or goat cheese, crumbled

Lemon juice

Olive oil

Salt and pepper

Directions:

Put all ingredients on a bed of the romaine lettuce. Use the parsley like you mean it! Eat and enjoy!