Parsley Salad With Toasted Walnuts Food

PARSLEY SALAD

Parsley Salad image

Provided by Alton Brown

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 ounces (about 2 quarts) Italian parsley
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
6 tablespoons walnut oil
2 teaspoons dark sesame oil
1 teaspoon honey
Salt and freshly ground pepper
3 tablespoons toasted sesame seeds

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.

FESTIVE TOSSED SALAD WITH WALNUTS

Festive Tossed Salad with Walnuts image

This is a delightful tossed salad that has a wonderful blend of flavors. It has a crunchy texture and looks good, too, with its variety of colors. -Isabell Burrows, Livermore, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1 cup coarsely chopped walnuts
3 tablespoons butter
1/4 cup sugar
1 teaspoon coarsely ground pepper
1/4 teaspoon salt
12 cups torn mixed salad greens
3/4 cup dried cranberries
4 ounces crumbled feta cheese
DRESSING:
1/4 cup red wine vinegar
1/4 cup vegetable oil
1/2 cup loosely packed fresh parsley sprigs
1/4 cup chopped red onion
2 garlic cloves, peeled
1 tablespoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

In a skillet, cook and stir walnuts in butter until toasted, about 5 minutes. Remove from the heat; stir in the sugar, pepper and salt. , In a salad bowl, toss the greens, cranberries, cheese and walnuts., Place the dressing ingredients in a blender or food processor; cover and process until smooth. , Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing.

Nutrition Facts : Calories 209 calories, Fat 15g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 210mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 5g protein.

PARSLEY SALAD WITH TOASTED WALNUTS

Parsley Salad With Toasted Walnuts image

An easy and elegant salad recipe to pull together in nothing flat. Refreshing to the palate, this salad is ideal for light summer fare. Use the freshest parsley you can find. From www.walnuts.org

Provided by COOKGIRl

Categories Fruit

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 bunches fresh curly-leaf parsley (NOT Italian flat leaf parsley)
1/3 cup parmesan cheese, freshly grated
1/2 cup walnuts, toasted and coarsely chopped
2 garlic cloves, minced
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

In a clean, dry cast iron skillet toast the walnuts until light golden brown and fragrant. Set aside to cool then chop coarsely.
Salad Dressing: In a small non-reactive bowl combine all the ingredients and using a hand held immersion blender blend until smooth. Best prepared 1 hour in advance.
Salad: Rinse the fresh parsley well under cold running water and shake vigorously or use a salad spinner to remove the excess water.
Place the rinsed parsley in a salad bowl, pour the dressing over it. Sprinkle on the grated Parmesan cheese and walnuts.
Using salad tongs, mix the ingredients well so that the dressing and Parmesan cheese coat the parsley thoroughly.
Serve small portions, approximately ½ cup per person.

Nutrition Facts : Calories 222.4, Fat 21.8, SaturatedFat 3.5, Cholesterol 4.9, Sodium 300.5, Carbohydrate 4.3, Fiber 1.9, Sugar 0.6, Protein 4.8

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