Parsley Salad with Toasted Almonds and Lemon

• 3 1/2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon black pepper
• 1/4 to 1/2 teaspoon fine sea salt
• 1 clove garlic, grated
• 1/4 cup olive oil
• 1 cup cold, cooked rice, such as basmati
• 5 cups roughly chopped Italian parsley, with tender stems
• 1 cup whole almonds, toasted and roughly chopped
• 1/2 cup finely diced sweet onion, such as Vidalia
• Zest of 1 lemon
• Dashes hot paprika, for garnish, optional

1. Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine.
2. Slowly add the olive oil, whisking until emulsified.
3. Reheat the rice until steaming.
4. (I just microwave it for a few minutes.)
5. Add the parsley to the dressing and toss to combine.
6. Add the rice, almonds, onions and lemon zest, and toss well.
7. Serve, garnished with a couple dashes of hot paprika if desired.

lemon juice, mustard, honey, black pepper, salt, clove garlic, olive oil, cold, italian parsley, whole almonds, sweet onion, lemon, dashes

Taken from www.foodnetwork.com/recipes/amy-thielen/parsley-salad-with-toasted-almonds-and-lemon.html (may not work)