Parsley Salad

1. In a mixing bowl, toss together parsley, onions, garlic, olives and tomatoes.

2. In a separate small bowl or cup, mix together lemon juice, balsamic vinegar, sugar, salt and pepper; drizzle over the salad.

3. Place in a serving bowl and place egg slices on top.

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Nutrient	Quantity
Total fats	14.9897 g
Protein	47.6726 g
Carbohydrates	30.8892 g
Energy	455.3855 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1535 g
Water	411.9244 g
Aspartic acid	0.2333 g
Calcium, Ca	332.5559 mg
Lutein + zeaxanthin	60.363 g
Fiber, total dietary	3.53 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	171.24 g
Niacin	2.9766 mg
Vitamin A, RAE	83.8002 g
Arginine	0.214 g
Riboflavin	0.4025 mg
Tocopherol, beta	0.0185 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0036 g
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	0.6297 g
Sodium, Na	171.6038 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2042 g
Total lipid (fat)	14.9897 g
Manganese, Mn	0.4702 mg
Fructose	5.2727 g
Proline	0.0389 g
Fatty acids, total saturated 16:0	1.8019 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	6.278 g
Choline, total	162.6421 mg
Sugars, total	17.9427 g
Serine	0.0571 g
Fatty acids, total saturated 10:0	0.0064 g
Fatty acids, total saturated 18:0	0.3555 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.5836 mg
Selenium, Se	39.7907 g
Ash	3.7722 g
Fatty acids, total saturated 18:1 undifferentiated	9.8244 g
Pantothenic acid	0.3138 mg
Phenylalanine	0.0637 g
Copper, Cu	0.6902 mg
Betaine	0.2619 mg
Thiamin	0.3793 mg
Retinol	68 g
Methionine	0.0106 g
Iron, Fe	4.1151 mg
Carbohydrate, by difference	30.8892 g
Phosphorus, P	481.9945 mg
Folate, total	76.3652 g
Tocopherol, gamma	0.1944 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	958.5575 g
Alanine	0.0551 g
Cholesterol	113.3333 mg
Valine	0.0609 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.4647 g
Glycine	0.0616 g
Carotene, alpha	37.6915 g
Glucose (dextrose)	6.3434 g
Fatty acids, total saturated 14:0	0.0117 g
Zinc, Zn	2.7206 mg
Isoleucine	0.0442 g
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	1.891 g
Fatty acids, total saturated 14:1	0.0007 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.0736 g
Tocotrienol, alpha	0.0726 mg
Vitamin A, IU	545.6744 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	76.3652 g
Tryptophan	0.0289 g
Vitamin C, total ascorbic acid	30.6187 mg
Phytosterols	56.9715 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0049 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0353 g
Vitamin B-12	2.2667 g
Vitamin K (phylloquinone)	12.9798 g
Fatty acids, total saturated	2.2551 g
Histidine	0.0353 g
Fatty acids, total monounsaturated	10.0882 g
Threonine	0.0545 g
Folate, food	76.3652 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	1.3638 g
Vitamin E (alpha-tocopherol)	3.3603 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	73.676 mg
Lysine	0.0903 g
Potassium, K	943.6415 mg
Cystine	0.0145 g
Fluoride, F	2.8134 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Salt	0.25 teaspoon	0	0	0
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1 cup	64	14.944	0.16
Tomato	0.25 cup	6.705	1.449	0.0745
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	2	8.94	1.9836	0.03
hard egg	1	201.7333	0	1.1333
kalamata olive	0.33 cup	201.7333	0	1.1333
parsley leaf	8 ounces	201.7333	0	1.1333