Parsley Lemon Vinaigrette Food

PARSLEY-LEMON VINAIGRETTE

Parsley-Lemon Vinaigrette image

Parsley has a lovely grassy flavor--but feel free to use any herb, such as cilantro, rosemary, basil or dill, in this healthy salad dressing.

Provided by Julia Clancy

Time 5m

Number Of Ingredients 6

Ingredients

½ cup extra-virgin olive oil
1 teaspoon lemon zest
¼ cup lemon juice
1 tablespoon minced fresh parsley
2 teaspoons minced shallot
¾ teaspoon salt

Steps:

Combine oil, lemon zest and juice, parsley, shallot and salt in an 8-ounce mason jar. Shake vigorously until combined.

Nutrition Facts : Calories 85.7 calories, Carbohydrate 0.5 g, Fat 9.4 g, Fiber 0.1 g, SaturatedFat 1.3 g, Sodium 145.6 mg, Sugar 0.2 g

LEMON, PARSLEY, AND PARMESAN PLUS PASTA

Lemon, Parsley, and Parmesan plus Pasta image

This parsley sauce is a riff on basil-and-Parmesan pesto.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Number Of Ingredients 8

Ingredients

2 cups flat-leaf parsley leaves, packed
2 garlic cloves
1/4 teaspoon red-pepper flakes
1/2 teaspoon lemon zest, plus more for garnish
Coarse salt and freshly ground black pepper
3/4 cup extra-virgin olive oil
1 pound trofie or other short, twisted pasta, such as fusilli
1 cup grated Parmesan cheese

Steps:

Make the pesto: In a food processor, pulse parsley, garlic, red-pepper flakes, lemon zest, and 1 teaspoon salt until coarsely chopped. With machine running, add oil in a slow, steady stream, processing until blended.
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1/4 cup pasta water.
Toss pasta with pesto and Parmesan, then with reserved pasta water. Grate more lemon zest over each serving, and season with pepper.

PARSLEY, RADICCHIO, AND NAPA CABBAGE SALAD WITH LEMON VINAIGRETTE

Parsley, Radicchio, and Napa Cabbage Salad with Lemon Vinaigrette image

Categories Salad Leafy Green Appetizer Passover Quick & Easy Lemon Spring Kosher Cabbage Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup plus 1 tablespoon olive oil
6 cups thinly sliced Napa cabbage (1/2 lb; from 1 head)
4 1/2 cups loosely packed fresh flat-leaf parsley leaves (3 large bunches)
2 cups thinly sliced radicchio (1/4 lb)

Steps:

Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.
Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.

EASY LEMON AND PARSLEY SAUCE

Easy Lemon and Parsley Sauce image

This is a really quick and easy sauce to add to fish and gives it the finishing touch with the lemon giving a bit of a zing. There is enough sauce in this recipe to be able to also use it over hot vegetables if you like.

Provided by JoyfulCook

Categories Sauces

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1 tablespoon flour, plain
3/4 cup milk, Low fat
1/4 cup parsley, flat Italian
1 tablespoon lemon juice
salt
1/4 teaspoon black pepper, course

Steps:

Melt Butter in a small saucepan. mix the flour with a small amount of milk once its a smooth paste add the remaining milk stir well and add i to the saucepan stirring constantly until the sauce thickens.
Remove from heat then add the lemon juice, parsley and seasoning and serve.

Nutrition Facts : Calories 128.8, Fat 9.2, SaturatedFat 5.8, Cholesterol 28.1, Sodium 99.9, Carbohydrate 8.4, Fiber 0.5, Sugar 0.3, Protein 3.7

GREEK POTATOES WITH LEMON VINAIGRETTE

Greek Potatoes with Lemon Vinaigrette image

Categories Herb Potato Side Roast Kid-Friendly Lemon Fall Summer Parsley Oregano Bon Appétit Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
3 pounds large russet potatoes, peeled, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-salt chicken broth

Steps:

Preheat oven to 425°F. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking. (Can be prepared 3 hours ahead. Let stand on baking sheet at room temperature.)
Preheat oven to 425°F. Rewarm potatoes until crisp, about 15 minutes. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.

DICED AVOCADO-TOMATO SALAD WITH PARSLEY-LEMON VINAIGRETTE

Diced Avocado-Tomato Salad With Parsley-Lemon Vinaigrette image

Make and share this Diced Avocado-Tomato Salad With Parsley-Lemon Vinaigrette recipe from Food.com.

Provided by IOjaw

Categories Fruit

Time 1h9m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon finely chopped fresh parsley
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 teaspoon whole grain mustard
1 teaspoon white pepper
3 tablespoons olive oil
1 large tomatoes (diced)
1 avocado (diced)
10 pitted black olives (diced)
fresh parsley sprig

Steps:

Thoroughly mix parsley, lemon juice, balsamic, mustard, pepper, and olive oil in a container.
Place in refrigerator for at least 1 hour.
When ready to serve, combine tomato, avocado, and olives.
Pour on vinaigrette, lightly toss, and place in serving dishes.
Garnish with parsley sprigs.

Nutrition Facts : Calories 259.5, Fat 25.1, SaturatedFat 3.5, Sodium 155.3, Carbohydrate 10.2, Fiber 6, Sugar 2.2, Protein 2.2

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