Back in the 1990's, Julienne's Cafe in San Marino, California served something similar to this delicious salad. At some point, their recipe was published in the Los Angeles Times food section. It is not accessible through the Times website, and I long ago lost the clipping, but I make this salad for potlucks, camping trips, and times when I know there will be vegans among the eaters. I prefer to use walnuts, but have made this salad with pecans, pine nuts, and chopped almonds. Meyer lemons are best, but regular lemons are fine. A variation substitutes lime juice and cilantro for the lemon juice and parsley.

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