Pink Parsley Salad With Beets And Broccoli Food

ITALIAN PARSLEY AND BEET SALAD

Steps:

• Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
• Trim beets, leaving 1 inch of stems attached, then peel.
• Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.
• Thinly slice onion with slicer.
• Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.
• Toss again and season with salt and pepper before serving drizzled with additional oil.

GARLIC BEETS

Steps:

• Wash the beets and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker).
• Remove the skins by running cold water over the boiled beets, and then slipping of their skins.
• Slice the beets and toss with the olive oil, vinegar, garlic, and salt.

BEET AND PARSLEY SALAD

Steps:

• Trim and peel raw beets, then cut into very thin slices (1/16 inch thick) with slicer. Make small stacks of slices and cut each stack with a sharp knife into very thin strips (1/16 inch thick).
• Toss beets with parsley, salt, sugar, and pepper in a serving bowl until sugar is dissolved. Add oil and toss to coat. Sprinkle vinegar on salad and toss again. Serve immediately.
• *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-8801).

PINK PARSLEY SALAD WITH BEETS AND BROCCOLI

Steps:

• chop or use food processor to finely dice broccoli to about the size of rice.
• use shredder attachment or hand grater to shred carrots and beets.
• chop parsley fine.
• slice dates and grapes about the size of sliced olives.
• sautee almonds in dry pan over med-high heat, stirring frequently until lightly brown and fragrant, about 5 minutes.
• add last 6 ingredients to a small bowl and whisk until well blended, add a pinch of salt to taste and plenty of fresh ground pepper.
• combine everything in large bowl and let sit about 10 minutes to incorporate flavors.

PARSLEY SALAD

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.

TIDBIT RAW VEGETABLE SALAD WITH TOASTED SEEDS

Steps:

• Slice, dice, grate and mince all vegetables until they are all in tiny bite size pieces, and toss together in a large bowl.
• Heat the olive oil in a large pan.
• Season the pumpkin, sunflower and seasame seeds with the seasoned salt.
• pan fry the seeds in olive oil and cool on a paper towel.
• Toss the seeds with the salad.
• serve with your favorite dressing.

MOROCCAN BEET SALAD

Steps:

• Place water in a 3-quart saucepan, and bring to a boil. Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes. Cool, peel, and cut beets into bite-size pieces. Place in a serving bowl.
• Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours. Just before serving, sprinkle with parsley.

SWEET BALSAMIC VINAIGRETTE

Steps:

• Mix all ingredients and serve over salad greens.

HEAVENLY PINK SALAD

Steps:

• Mix together the cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows and whipped topping.
• Chill for several hours and top with crushed pecans if desired.