Parsley Salad

• 3 cups packed flat-leafed parsley leaves
• 1 1/2 to 2 tablespoons olive oil (preferably extra-virgin)
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon umeboshi vinegar or salt

1. In a bowl toss all ingredients together well.

flatleafed parsley, olive oil, lemon juice, umeboshi vinegar

Taken from www.epicurious.com/recipes/food/views/parsley-salad-14662 (may not work)