Pine Nut and Parsley Salad

Makes approximately 4 cups

This salad can be served with a handful of crumbled feta cheese on top.

* 1/2 cup pine nuts, coarsely chopped
* 1 cup coarsely chopped fresh mint leaves
* 2 cups finely chopped parsley
* 1/3 cup seeded, finely chopped tomatoes
* 1/3 cup seeded, finely diced English cucumber
* 1/4 cup thinly sliced green onion
* 2 Tbsp. freshly squeezed lemon juice
* 1/2 tsp. salt
* 1/2 tsp. finely chopped garlic
* 5 Tbsp. extra-virgin olive oil
* 1/4 tsp. ground cinnamon
* 1/2 tsp. ground allspice

Combine the mint, parsley, tomatoes, cucumber, green onion and pine nuts. For the dressing, combine the lemon juice, salt and garlic in a small bowl. Stir well. Slowly beat in the olive oil. Stir in the cinnamon and allspice. The vegetables may be prepared 4-6 hours in advance. Cover and refrigerate. Just before serving, toss with the pine nuts and dressing.

Total Carbohydrates: 45.61 grams
Total Carbohydrates minus fiber: 23.26 grams
Total Carbohydrates per 1/2 cup: 5.7
Total Carbohydrates per 1/2 cup minus fiber: 2.97