Parsley Whole Grain Salad Food
TABBOULEH
Often used as a garnish, parsley is the main attraction of this refreshing salad. Equally perfect for a summer barbecue or mid-winter pick-me up.
Provided by Getty Stewart
Categories Salad
Number Of Ingredients 9
Steps:
- Cook and cool whole grain according to package directions or read How to Cook Whole Grains.
- In large bowl, toss together cooked whole grains, parsley, tomatoes, green onions and mint.
- In small jar with tight fitting lid, combine canola oil, lemon juice, salt and ground pepper. Secure lid and shake swell to blend thoroughly.
- Pour dressing over salad and mix well.
- Rest for one hour before serving to allow flavors to blend and parsley to soften somewhat.
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
PARSLEY-WHOLE GRAIN SALAD
For a heartier meal, pair this salad with grilled shrimp and chunks of feta.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Combine ingredients in a large bowl. Season to taste with salt and pepper. Salad can be refrigerated in an airtight container up to 1 day.
CARLA'S CHINESE CABBAGE & PARSLEY SALAD
This is a quick, healthy, fresh and easy recipe to prepare. Parsley is high in Vitamin A and Iron and aids in healthy digestion.
Provided by - Carla -
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large zip-lock bag combine cabbage, parsley, pineapple, shredded carrot and thinly sliced red onion; seal and chill.
- Combine mayonnaise, whole grain mustard, ginger, pineapple juice and salt and freshly ground black pepper to taste; cover and chill.
- Just before serving, pour dressing in with the zip-lock bag mixture and fumble/toss to coat.
- serve and enjoy!
Nutrition Facts : Calories 77.2, Fat 0.8, SaturatedFat 0.1, Sodium 89.9, Carbohydrate 17.2, Fiber 4, Sugar 9.1, Protein 2.8
SMOKED PAPRIKA EGG SALAD SANDWICH ON WHOLE GRAIN
Make and share this Smoked Paprika Egg Salad Sandwich on Whole Grain recipe from Food.com.
Provided by Rinshinomori
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together the mayonnaise, dijon mustard, white wine viengar, and smoked Spanish paprika in a large bowl. Reserve 1/4 cup of the mayonnaise mixture for brushing the bread slices.
- Add the green onion, parsley, celery and eggs to the remaining mayonnaise mixture and gently fold to combine; season with salt and pepper to taste.
- Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown or place on a baking sheet and place under the broiler for 45 seconds per side. Brush the top of the bread slices with the reserved mayonnaise mixture lightly.
- Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves. Serve open-faced.
Nutrition Facts : Calories 265.3, Fat 21.3, SaturatedFat 4.7, Cholesterol 373, Sodium 233.8, Carbohydrate 4.7, Fiber 1.7, Sugar 2.4, Protein 13.6
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- Cook Bulgur: Quick Method: In a sauce pan add 1.5 cup water, 1 garlic clove, 1/4 tsp salt. Bring to boil, add bulgur, stir well, turn stove to medium and cook for 10-12 minutes or until all water has been absorbed. Once done, cover and leave aside. Until no trace of liquid remains (15 minutes). Fluff with fork before using.
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