Parsley And Mint Salad With Chipotle Vinaigrette Food

MINT VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Drizzle over greens.

TOMATO SALAD WITH PARSLEY VINAIGRETTE

Steps:

• In a blender, combine parsley, oil, vinegar, mustard, and garlic; season with salt and pepper, and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette, and serve.

TABOULI (LEBANESE BULGHUR, PARSLEY, AND MINT SALAD)

Steps:

• This recipe is a breeze if you have a food processor, a little more work if you don't.
• If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
• Repeat with green onions, and add it bowl.
• Chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
• If you are making this for company, you might want to chop everything by hand.
• It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
• Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
• Drain and squeeze as dry as possible, and combine with vegetables.
• Drizzle with lemon juice and olive oil.
• Add salt and pepper to taste, and toss thoroughly.
• You can be quite generous with the pepper.
• Refrigerate for about an hour, taste, and adjust salt and pepper.
• In addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.

CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE

Steps:

• Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
• Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
• Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
• Spread mango salsa and blue cheese on top.
• Drizzle lime dressing over salad and toss before serving.

CILANTRO-AND-MINT SALAD

Steps:

• Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
• When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.

SPICY TOMATO, PEPPER, CUCUMBER, MINT, AND PARSLEY SALAD

Steps:

• Salad:
• Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes.
• Dressing:
• To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.

PARSLEY AND ROMAINE SALAD

Steps:

• Take up a handful of the parsley and bunch it together, then slice into thin strips (chiffonade) by cutting across the bunch with a chef's knife. Repeat until all of the parsley is cut into chiffonade. Transfer to a salad bowl.
• Stack the romaine leaves and cut crosswise into chiffonade. Add to the salad bowl. Add the pine nuts, baguette croutons and chives.
• Just before serving, toss with the dressing.

PARSLEY MINT SALAD WITH CHIPOTLE VINAIGRETTE

Steps:

• Place a small pan of lightly salted water on medium heat and bring to a boil. Add sliced garlic and blanch about 2 minutes. Drain and set aside. Or if you like the strong taste of garlic, don't blanch and use raw.
• Whisk together lemon juice, orange juice,salt, pepper and olive oil in a small bowl. Stir in minced chiles and garlic.
• Place the herbs in a large bowl. Pour on dressing and toss well to coat evenly. Enjoy!