MEDITERRANEAN PARSLEY SALAD RECIPE CARD
A deliciously refreshing side dish that goes with just about any main dish. Perfect as a summer salad for lunch or dinner.
Provided by Analida Braeger
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- In a small bowl mix together olive oil, lemon juice, salt, pepper and sumac. Whisk vigorously to combine.
- In a salad bowl toss together parsley with the rest of the ingredients.
- Add the olive oil mixture and toss until completely coated.
- Serve immediately.
Nutrition Facts : Calories 110 kcal, Carbohydrate 7 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 202 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
VEGAN PARSLEY SALAD
A healthy salad with tons of protien! (Note: that cook time does not include refridgeration time).
Provided by merron-iru kami
Categories Vegetable
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Add 1 tbs of olive oil to a pan and heat until the oil shimmers. Add sunfower nuts to the pan, stirring constantly until they are fragrant and slightly toasted. Set aside to cool.
- Add shredded carrot, chopped parsley and chopped tomato to a large glass bowl. Add lemon juice, remaining olive oil, salt and pepper and toss gently.
- Once cooled, add toasted sunflower seeds, toss, and refridgerate.
Nutrition Facts : Calories 105.9, Fat 9.1, SaturatedFat 1.1, Sodium 210, Carbohydrate 5, Fiber 2, Sugar 1.5, Protein 2.8
LEBANESE TABBOULEH SALAD
This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.
Provided by Yumna Jawad
Categories Appetizer
Time 40m
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.
- Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
- Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.
- Serve at room temperature or cold, with lettuce if desired.
Nutrition Facts : Calories 141 kcal, Carbohydrate 8 g, Protein 2 g, Fat 12 g, SaturatedFat 2 g, Sodium 19 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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.
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