Roasted Vegetables Plate With Cilantro Parsley Dressing Food

CILANTRO DRESSING FOR SALADS

Cilantro Dressing for Salads image

This dressing is great on a fresh veggie salad, chicken salad, crisp green salad, taco salads or any tossed salad. Especially good on a salad that is accompanying a Mexican entree.

Provided by Bergy

Categories Salad Dressings

Time 15m

Yield 32 tablespoons

Number Of Ingredients 8

Ingredients

2 garlic cloves, minced
1 teaspoon salt
1 cup cilantro, packed
1 cup parsley, packed
1/4 cup sherry wine vinegar (you can substitute either red wine or cider vinegar)
3/4 cup olive oil (I use lite)
1/2 teaspoon hot pepper sauce
1 pinch sugar

Steps:

Using your steel knife in the food processor mix garlic and salt; process until it is a paste.
Add cilantro and parsley; process to a fine mince.
Add vinegar; process for 10 seconds.
Add oil in a slow steady stream with the processor on.
Add hot pepper sauce (to match your taste) and a pinch of sugar.
Chill the dressing for several hours in a glass jar; shake to combine before using.

ROASTED VEGETABLES PLATE WITH CILANTRO PARSLEY DRESSING

Roasted Vegetables Plate With Cilantro Parsley Dressing image

This plate looks wonderful and tastes heavenly. It's very easy and you can prepare this in advance. The dressing is mixed up like a pesto . You can use this dressing as well as a marinade for grilled chicken breasts and served them with grilled corn and a simple green salad. Shrimp or a good firm fish will also work well, just reduce the marinading time to about 30 minutes or so. The marinade adds a lot of flavor to light and easy meals for busy, hot summer days.

Provided by Artandkitchen

Categories Peppers

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs aubergines
2 lbs zucchini
2 lbs bell peppers (red and yellow)
1 small bunch cilantro (about 1/3 cup packed fresh cilantro leaves)
1 small bunch parsley (about 1/3 cup packed fresh parsley leaves)
3 large garlic cloves
4 tablespoons lemon juice
1/3 cup olive oil (or more if necesssary)
salt and pepper

Steps:

Toss all ingredients for dreessing into a blender.
You can always add some more olive oil to thin it out if needed. Blend until smooth.
Taste, adjust seasoning, and re-blend as needed.
Transfer to an airtight jar and store in the refrigerator until ready to use. Remember to shake well before each use.
Cut you vegetables in 1/2 inch thick pieces.
You will have to grill the vegetables in 3 portions (each kind separate).
Place your fist vegetable kind on the baking tray and broil until roasted (we needed about 15 minutes for each kind).
Place your vegetable kind on the serving plate.
Grill the second vegetable kind and then place it on the serving plate.
Repeat with the third kind.
Brush the dressing on the vegetables. Place the remaing dressing in a nice cup on the plate as well.
Serve it warm or cold.

Nutrition Facts : Calories 152.4, Fat 9.8, SaturatedFat 1.4, Sodium 15.3, Carbohydrate 16.2, Fiber 7, Sugar 8.4, Protein 3.6

PASTA & VEGETABLES WITH CILANTRO SAUCE

Pasta & Vegetables with Cilantro Sauce image

Mozzarella, garlicky cilantro dressing and fresh asparagus make this pasta dish delicious. What makes it win-win-win? It's fast, tasty and serves ten!

Provided by My Food and Family

Categories Home

Time 30m

Yield Makes 10 servings, 1 cup each.

Number Of Ingredients 11

Ingredients

3/4 cup KRAFT Zesty Italian Dressing, divided
1 large bunch fresh cilantro, stems removed
1 cup slivered almonds
1 jalapeño pepper, stemmed
2 cloves garlic
1 pkg. (16 oz.) farfalle (bow-tie pasta)
6 carrots (1-1/2 lb.), thinly sliced
1 lb. fresh asparagus spears, trimmed, cut into 2-inch lengths
1 red onion, sliced
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Blend 1/2 cup dressing, cilantro, nuts, pepper and garlic in blender until smooth.
Cook pasta as directed on package. Meanwhile, heat remaining dressing in large nonstick skillet on medium heat. Add carrots, asparagus and onions; cook 8 min. or until crisp-tender, stirring frequently.
Drain pasta; place in large bowl. Stir in mozzarella, dressing mixture and vegetable mixture. Sprinkle with Parmesan.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 11 g

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