PARSLEY SALAD
Steps:
- Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
- In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.
EASY PARSLEY SALAD (TABBOULEH) RECIPE
A light and refreshing salad with parsley, mint, tomatoes, cucumber and green onions. A good splash of olive oil and lemon juice finish it off beautifully. This is the food you feel good about. Refrigerate for a couple of hours to bring up more flavors. It holds nicely in the fridge, so you can make it ahead. Works great for picnics or potlucks. Note: if not on Whole30, you can also add 1/2 - 1 cup of cooked couscous or bulgur.
Provided by Alena Tarasevich
Time 25m
Yield 7 servings
Number Of Ingredients 9
Steps:
- Instructions
PURSLANE AND PARSLEY SALAD
Provided by Ian Knauer
Categories Salad Leafy Green No-Cook Picnic Quick & Easy Back to School Dinner Lunch Healthy Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
- Add tomatoes, purslane, and parsley, gently tossing to coat.
FENNEL AND PARSLEY SALAD
Provided by Donna Hay
Categories Salad Vegetable Appetizer Side No-Cook Vegetarian Quick & Easy Dinner Lunch Fennel Spring Summer Shower Vegan Parsley Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve with the simple leek and ricotta tarts .
PARSLEY SALAD
Make and share this Parsley Salad recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, toss together parsley, onions, garlic, olives and tomatoes.
- In a separate small bowl or cup, mix together lemon juice, balsamic vinegar, sugar, salt and pepper; drizzle over the salad.
- Place in a serving bowl and place egg slices on top.
Nutrition Facts : Calories 110, Fat 6.4, SaturatedFat 1.1, Cholesterol 53, Sodium 292.6, Carbohydrate 11.2, Fiber 3, Sugar 3.9, Protein 4
TABBOULI / TABOULI / TABBOULEH SALAD (PARSLEY SALAD)
A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy
Provided by Chef floWer
Categories Grains
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
- Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
- Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
- Place over the cool bourghul and mix well.
- Serve.
- Refrigerate any left overs for about 2-3 days.
Nutrition Facts : Calories 165.2, Fat 9.1, SaturatedFat 1.3, Sodium 57.4, Carbohydrate 20.1, Fiber 5.3, Sugar 3.3, Protein 3.8
AUNTIE BONNIE'S CHICKPEA SALAD
Make and share this Auntie Bonnie's Chickpea Salad recipe from Food.com.
Provided by Megannnnnnnn
Categories Vegan
Time 1h2m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, toss all ingredients together.
- Chill at least 1 hour before serving.
- Makes 2 large or 4 small servings.
Nutrition Facts : Calories 467.7, Fat 16.8, SaturatedFat 2.2, Sodium 1396.5, Carbohydrate 67.1, Fiber 13.4, Sugar 2.9, Protein 14.6
PARSLEY SALAD
Steps:
- In a medium bowl, whisk together lemon juice, salt, and pepper. Slowly drizzle in olive oil until emulsified. Add parsley, chives, chervil, and tarragon. Toss to combine. Taste and adjust for seasoning. Serve immediately.
PARSLEY SALAD
Can be prepared in 45 minutes or less. This recipe was created to accompany [Wheat Berry and Barley Salad with Smoked Mozzarella](/recipes/recipe_views/views/12251).
Yield Serves 4 to 6 as a main course or 8 to 10 as a side dish
Number Of Ingredients 4
Steps:
- In a bowl toss all ingredients together well.
BONE MARROW WITH PARSLEY SALAD
Provided by Alton Brown
Categories main-dish
Time 20m
Yield serves 2 as a meal, 4 as an opening course
Number Of Ingredients 10
Steps:
- A half hour before cooking, set the oven to 450 degrees F and position a rack in the middle position.
- Whisk the anchovy paste, mustard and lemon juice together in a large salad bowl or small mixing bowl. Slowly whisk in the olive oil, then stir in the shallot and season with kosher salt and pepper. Set aside.
- Place the marrow bones (the rounds on the wider flat ends) in a cast-iron pan or on a small pan lined with foil. If you're cooking "canoes," arrange them split-side up and crinkle the foil to keep them level so fat doesn't run out during cooking. If you're cooking a mixture of the two, which is kind of unlikely, you can just fit everything in one pan. Place in the hot oven and roast 15 minutes.
- While the bones roast, toss the herbs in the dressing and divide between serving plates.
- As soon as the bones are roasted, carefully transfer to plates, sprinkle over with the Maldon salt and serve.
PARSLEY SALAD
Black olives, anchovies, chilli and capers create an intensely-flavoured herb salad from Galton Blackiston.
Provided by English_Rose
Categories European
Time 10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Blend the parsley leaves as finely as possible in a food processor, then transfer them to a large bowl.
- Add the black olives, red onion, capers and garlic and mix thoroughly.
- Add the anchovies, lemon zest and juice, chilli and olive oil. Season with freshly ground black pepper.
- Just before serving, peel and finely dice the avocado.
- Mix it well with the other ingredients and top with freshly grated parmesan and aged balsamic vinegar.
Nutrition Facts : Calories 228.9, Fat 20.7, SaturatedFat 3.9, Cholesterol 14.7, Sodium 644.5, Carbohydrate 5.8, Fiber 2.4, Sugar 1.3, Protein 6.7
GULF-STYLE PARSLEY SALAD
Don't throw out your radish greens! They make a delicious addition to this bulgur-flecked herb salad when finely chopped. Serve alongside Martha's Fish with Tamarind Sauce.
Provided by Martha Stewart
Categories Salad Recipes
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Place onion in a small bowl and cover with ice-cold water. Let soak 10 minutes. Drain and pat dry; set aside.
- Place bulgur in a fine-mesh sieve and rinse until water runs clear. Transfer to a large bowl. Add tomatoes and lemon zest and juice; stir to combine.
- Remove greens from radishes. Thinly slice radishes using a mandoline and finely chop greens. Add radishes and greens to bulgur mixture along with parsley, mint, spices, oil, and reserved onion. Season well with salt and stir to combine.
PARSLEY SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Rinse, spin-dry and refrigerate the parsley. Place the salt and pepper in a salad bowl. Add the lemon juice. Slowly whisk in the olive oil. When the vinaigrette is thick and stable, add the onion and the tomato and toss. Add the parsley, toss gently and serve. To be eaten alone, or on top of breaded and pan-fried veal, chicken or oily fish like tuna.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 218 milligrams, Sugar 2 grams
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