MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE
Steps:
- Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
- Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.
FRESH MUSHROOM AND PARSLEY SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 6m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium salad bowl, mix together the mushrooms and parsley.
- In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
- Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.
SAVOY CABBAGE AND MUSHROOMS
A simple recipe for savoy cabbage and mushrooms I often make in the fall, either as a side or as part of a vegetarian meal.
Provided by lilifee
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 9.4 g, Fat 3.7 g, Fiber 4.2 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 131 mg, Sugar 3.9 g
PARSLEY, CABBAGE, AND MUSHROOM SALAD
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add remaining ingredients and toss just before serving.
CABBAGE AND PARSLEY SLAW WITH CAPERS
This is an easy salad is a perfect way to utilize bright parsley as an ingredient instead of as a garnish. We recommend using flat-leaf (or Italian) parsley for a more intense flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a bowl, whisk together red-wine vinegar and extra-virgin olive oil; season with coarse salt and ground pepper. Add green cabbage, capers, and parsley leaves; toss to combine. Season with salt and pepper.
PARSLEY AND CABBAGE SALAD
Categories Salad Side No-Cook Vegetarian Quick & Easy Cabbage Parsley Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk together oil, sour cream, vinegar, water, anchovy paste, salt, and pepper in a large bowl. Add cabbage and parsley and toss until coated.
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
TOMATO CHEESY CABBAGE AND MUSHROOM CASSEROLE
I threw this together one night when I had to use up some produce--it turned out great! I make this as a side dish or as a meatless main dish by itself.
Provided by Parsley
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet over med-high heat, melt butter.
- Add onions, garlic, cabbage, mushrooms, salt and pepper and cover; stirring occasionally until cabbage is wilted.
- Reduce heat to medium. Add tomato soup and milk and stir well.
- Add HALF of the shredded cheese; mix well.
- Pour into a casserole or baking dish and sprinkle with remaining half of cheese.
- Bake uncovered at 350° for about 20-25 minutes or until cheese starts to brown.
Nutrition Facts : Calories 319.3, Fat 15.9, SaturatedFat 9.7, Cholesterol 47.3, Sodium 1031.3, Carbohydrate 30.5, Fiber 7.6, Sugar 17.2, Protein 19.5
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