Chopped Salad Of Cucumber Red Onion Lemon And Parsley Recipes

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CHOPPED SALAD OF CUCUMBER, RED ONION, LEMON, AND PARSLEY



Chopped Salad of Cucumber, Red Onion, Lemon, and Parsley image

Categories     Salad     Onion     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Lemon     Cucumber     Gourmet

Yield Serves 2

Number Of Ingredients 5

1/2 seedless cucumber, cut into 1/3-inch dice (about 1/2 cup)
1 small red onion, cut into 1/3-inch dice (about 1/2 cup)
five 1/4-inch-thick slices of lemon, the zest and pith discarded and the fruit cut into 1/4-inch dice, plus, if desired, whole slices for garnish
1 tablespoon minced fresh flat-leafed parsley leaves
2 tablespoons olive oil

Steps:

  • In a bowl combine the cucumber, the onion, the lemon, and the parsley and season the mixture with salt and pepper. Drizzle the salad with the oil, toss it gently to coat it well, and serve it garnished with the lemon slices.

CUCUMBER AND RED ONION SALAD



Cucumber and Red Onion Salad image

This cucumber and onion salad is one of the first recipes I came up with myself. It's a great salad for picnics or potlucks. I always come home with an empty bowl! -Brynn Steckman, Westerville, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

2 small English cucumbers, thinly sliced
1 cup thinly sliced red onion
2 tablespoons white wine vinegar or rice vinegar
1 tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sesame oil

Steps:

  • Place all ingredients in a bowl; toss to combine. Refrigerate, covered, about 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

WHITE BEAN SALAD WITH RED ONION AND PARSLEY



White Bean Salad with Red Onion and Parsley image

Make and share this White Bean Salad with Red Onion and Parsley recipe from Food.com.

Provided by BeckyF

Categories     Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 (19 ounce) can white kidney beans, drained
1/2 red onion
3/4 cup sliced radish
3 cloves garlic, minced
1/4 finely chopped fresh parsley
salt and pepper
red leaf lettuce
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
2 cloves garlic, minced
3/4 cup vegetable oil
1 teaspoon chopped tarragon (optional)
1 teaspoon chopped chives (optional)
1 teaspoon chopped parsley (optional)

Steps:

  • WHITE BEAN SALAD WITH RED ONION AND PARSLEY: In sieve or colander, rinse beans under cold running water; drain.
  • Thinly slice onion and separate into rings.
  • In salad bowl, combine beans, onion, radishes, garlic, parsley and vinaigrette; toss to mix.
  • Season with salt and pepper to taste.
  • (Salad can be prepared to this point and refrigerated for up to 1 day.) At serving time, arrange salad on a bed of red lettuce.
  • Makes 4 to 6 servings.
  • CLASSIC VINAIGRETTE: In bowl, whisk together vinegar, mustard, salt and pepper to taste; Stir in fresh herbs (if using).
  • Cover and refrigerate for up to 1 weel.
  • Makes about 1 cup.
  • KEEP THIS DRESSING ON HAND IN THE REFRIGERATOR TO USE ON A VARIETY OF SALADS.
  • RECIPE CAN BE DOUBLED.

Nutrition Facts : Calories 487.4, Fat 41.8, SaturatedFat 5.4, Sodium 858.2, Carbohydrate 23, Fiber 6.5, Sugar 3.6, Protein 7.6

RED ONION, PARSLEY, AND PRESERVED LEMON SALAD



Red Onion, Parsley, and Preserved Lemon Salad image

Categories     Salad     Onion     Side     Vegetarian     Wheat/Gluten-Free     Lemon     Summer     Parsley     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 as a first course

Number Of Ingredients 13

3 cups thinly sliced red onions
1/2 cup coarsely fresh flat-leafed parsley leaves
2 tablespoons olive oil
peel of 1/8 preserved lemon cut into julienne strips, plus 1/3 cup preserved lemon juice or fresh lemon juice to taste
1 large garlic clove, minced
1/4 teaspoon ground coriander
a pinch cayenne, or to taste
coarse salt to taste
Preserved Lemons:
4 large (about 6 ounces each) lemons (preferably thin-skinned), scrubbed
2/3 cup coarse salt
1 cup fresh lemon juice (from about 5 large lemons)
olive oil

Steps:

  • To prepare salad:
  • In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.
  • To make Paula Wolfert's Seven-Day Preserved Lemons:
  • Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months. Makes 4 preserved lemons.

TOMATO, CUCUMBER AND RED ONION SALAD



Tomato, Cucumber and Red Onion Salad image

"Refreshing light summer salad." I like to make this salad in the Summer when my Tomatoes, and Basil are plentiful and Cucumbers are 3 for a dollar at the Grocery stores and farmers markets! A very pretty healthy salad. Try it I don't think you will be dissapointed!

Provided by Little Bee

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

2 large cucumbers, halved lengthwise, seeded and sliced
1/3 cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh basil leaf
3 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
  • Add tomatoes, onion, Basil and oil to cucumbers and toss to blend. Season to taste with salt and pepper.
  • This recipe is featured in our.

CHICKPEA SALAD WITH RED ONION AND TOMATO



Chickpea Salad with Red Onion and Tomato image

A good chickpea salad, that is low-fat and high in protein.

Provided by Candice

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

19 ounces garbanzo beans, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
½ cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g

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