PARSLEY, RED ONION, AND POMEGRANATE SALAD
Provided by Yotam Ottolenghi
Categories Salad Side Low Carb Vegetarian Quick & Easy Low Cal Lunch Spring Summer Pomegranate Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 9
Steps:
- Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes.
- Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.
- Just before serving, toss in parsley and pomegranate seeds; season with salt.
PARSLEY SALAD WITH TOASTED ALMONDS AND LEMON
Provided by Amy Thielen
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
- Reheat the rice until steaming. (I just microwave it for a few minutes.)
- Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.
- Serve, garnished with a couple dashes of hot paprika if desired.
PARSLEY, ONION, AND LEMON SALAD
Make and share this Parsley, Onion, and Lemon Salad recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, toss all the ingredients together, then cover and chill lightly.
Nutrition Facts : Calories 40.7, Fat 0.3, SaturatedFat 0.1, Sodium 5.3, Carbohydrate 11.6, Fiber 3.1, Sugar 3.7, Protein 1.4
RED ONION, PARSLEY, AND PRESERVED LEMON SALAD
Categories Salad Onion Side Vegetarian Wheat/Gluten-Free Lemon Summer Parsley Gourmet Vegan Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a first course
Number Of Ingredients 13
Steps:
- To prepare salad:
- In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.
- To make Paula Wolfert's Seven-Day Preserved Lemons:
- Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months. Makes 4 preserved lemons.
TUNA, RED ONION, AND PARSLEY SALAD
This is my take on a salad featured in Bon Appetit. While I use a combination of fat-free mayonnaise and sour cream to make this consistent with the WW Core program, you should feel free to simply use 1/4 cup of your mayonnaise of choice. Please note cooking time is chilling time.
Provided by justcallmetoni
Categories Lunch/Snacks
Time 38m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using a fork first four ingredients in medium bowl to blend.
- Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper.
- Cover and refrigerate; chill for a minimum of 30 minutes to let the flavors blend. Can be prepared up to 6 hours ahead.
Nutrition Facts : Calories 76.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 14.3, Sodium 253.1, Carbohydrate 5.6, Fiber 1.1, Sugar 2.7, Protein 11.6
ONION AND PARSLEY SALAD
_Salatat Baqduness wa Bassal_ This salad is common throughout the eastern and southern Mediterranean from Turkey to Egypt. It is always laid on the bread on which grilled meat and poultry are served. In Turkey the salad is seasoned with only sumac; in Egypt, with lemon juice; and in Syria, Lebanon, and Israel it is seasoned with both. A chef friend of mine, Sami Tamimi, whose recipe this is, taught me to soak the sliced onions in boiling water for a few minutes before using. This softens them slightly and, more significantly, takes away some of the sharpness. Be sure to dry the onions well before adding the seasonings.
Provided by Anissa Helou
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Soak the onions in 2 cups hot water for 4 minutes. Drain and spread to dry on paper towels. Transfer the onions to a mixing bowl. Add the remaining ingredients and mix together. Taste and adjust the seasoning if necessary and serve with barbecued meat.
CHOPPED SALAD OF CUCUMBER, RED ONION, LEMON, AND PARSLEY
Categories Salad Onion Low Fat Vegetarian Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Lemon Cucumber Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a bowl combine the cucumber, the onion, the lemon, and the parsley and season the mixture with salt and pepper. Drizzle the salad with the oil, toss it gently to coat it well, and serve it garnished with the lemon slices.
FENNEL, RED ONION, AND PARSLEY SALAD
Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
- Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.
TOMATO SALAD WITH SMOKY EGGPLANT FLATBREAD
Buy lavash or pita at a local Middle Eastern market, heat the flatbreads in a skillet or toaster oven, and smear them with this delicious eggplant spread, enriched with spices and tahini and pleasantly smoky from a cook over an open flame. Serve the flatbreads with this Turkish-style tomato salad, a variation on one I learned in Istanbul from the Turkish chef Gamze Ineceli. Hers is more traditional - finely chopped tomato is customary - but you can also choose the colorful cherry tomatoes at the market and cut them in halves or quarters.
Provided by David Tanis
Categories lunch, salads and dressings, vegetables, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Set the whole, unpeeled eggplant directly over a bed of hot coals, over the open flame of a gas burner at full blast or under the broiler. With a paring knife or skewer, poke a few holes into the eggplant to allow steam to escape. Let the skin of the eggplant blacken and blister, turning the eggplant continuously until it is soft, collapsed and completely charred, about 15 to 20 minutes.
- Set the cooked eggplant on a chopping board, and, when cool enough to handle, cut in half from top to bottom. Let cool to room temperature (about 15 minutes), then scoop out flesh with a spoon, discarding any large seed pockets. Tear or roughly chop eggplant flesh and put in a medium bowl.
- Add 2 tablespoons olive oil, 2 tablespoons lemon juice, tahini, garlic, yogurt, cumin, cayenne, cinnamon, and salt and pepper. Beat mixture with a fork, leaving it somewhat rough. Set aside to let flavors meld at room temperature, then taste and adjust seasoning. Transfer to a serving dish.
- Put diced onion in a medium bowl and season with salt and pepper. Add pomegranate molasses, sumac and 1 teaspoon lemon juice. Stir in 2 tablespoons olive oil.
- Add chopped tomatoes and fold into onion mixture, sprinkling with a bit more salt, if necessary. Transfer to a serving dish and top with walnuts.
- Spread eggplant mixture on pieces of warm lavash or pita, keeping the edges clear, and arrange on a platter. Spoon some of the tomato mixture onto each piece. Sprinkle dill, parsley and mint liberally over it all.
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BIWAZ (PARSLEY AND ONION SALAD) RECIPE | FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 10 mins
- Remove and discard top and root end from onion. Peel, rinse, and pat onion dry using paper towels to remove some of its sharpness. Cut onion in half lengthwise, and slice each half lengthwise into about 1/4-inch-thick slices; trim slices to measure 1 to 1 1/2 inches.
- Toss onion slices in a medium bowl until all pieces are separated. Add parsley, and toss to combine. Add lemon juice, oil, sumac, and salt; toss until well combined. Serve immediately.
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