Parsley Chestnut Salad With Lemon Vinaigrette

• FOR THE DRESSING:
• 1/4 cups Extra Virgin Olive Oil
• 2 Tablespoons Freshly Squeezed Lemon Juice
• 1 teaspoon Fresh Lemon Zest
• 1 teaspoon Whole Grain Mustard
• 1/2 teaspoons Salt
• 1/4 teaspoons Freshly Cracked Black Pepper
• FOR THE SALAD:
• 2 cups Thinly Sliced (On A Bias) Celery
• 4 cups Fresh Italian Flat Leaf Parsley, Roughly Chopped
• 1-1/2 cup Steamed Chestnuts, Halved
• 1 cup Cooked Wild Rice

1. Add all dressing ingredients to a large bowl and whisk until incorporated.
2. Add salad ingredients to dressing and toss well.
3. Notes:
4. You can cook the wild rice beforehand. I will cook 2 to 3 batches of wild rice, portion into 1/2-cup portions, wrap in plastic wrap, and freeze so I always have some on hand ready to go!
5. Add avocado and chicken to make it a meal instead of a side salad!

dressing, ubc, freshly squeezed lemon juice, lemon zest, grain mustard, salt, ubc, salad, celery, fresh italian, chestnuts, rice

Taken from tastykitchen.com/recipes/salads/parsley-chestnut-salad-with-lemon-vinaigrette/ (may not work)