Ingredients: 4 tbsp. fresh parsley, finely chopped 1 cup red wine vinegar 1/2 cup olive oil 1 tsp. garlic, crushed 1 tsp. salt 1 tsp. black pepper 2 tbsp. dried mint 1 escarole, shredded 1 cup garden peas Directions:1. Combine parsley, red wine vinegar, olive oil, garlic, salt, black pepper and dried mint. Cover and chill for 1/2 hour until all ingredients have blended flavors. 2. In a salad bowl, toss escarole and garden peas together. Remove vinaigrette from fridge and pour over salad. Toss until completely covered. Serve chilled as a side salad to any meal, especially barbecued lamb chops. |