Parsley Lime Salad Recipes
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.
BARLEY LIME FIESTA SALAD
Got this at ShopRite® and loved it so much I had to make it. This is what I came up with. I had this alongside my smoked chicken and bacon with avocado spread sandwich. Perfect complement! All the ingredients for the vinaigrette are by eye and to taste.
Provided by Christine
Time 3h
Yield 8
Number Of Ingredients 22
Steps:
- Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
- In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
- In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 29.9 g, Fat 4.5 g, Fiber 5.5 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 262.6 mg, Sugar 4 g
PARSLEY AND ROMAINE SALAD
I sometimes use parsley as a salad green, adding the leaves whole or cutting them into chiffonade, as I do in this delicate salad. You can dress it with a vinaigrette, or with a simpler combination of 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Take up a handful of the parsley and bunch it together, then slice into thin strips (chiffonade) by cutting across the bunch with a chef's knife. Repeat until all of the parsley is cut into chiffonade. Transfer to a salad bowl.
- Stack the romaine leaves and cut crosswise into chiffonade. Add to the salad bowl. Add the pine nuts, baguette croutons and chives.
- Just before serving, toss with the dressing.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 44 milligrams, Sugar 2 grams, TransFat 0 grams
LEMON PARSLEY SALAD DRESSING
Steps:
- Gather the ingredients.
- If you have some preserved lemons on hand, take 1/4 of one, rinse off the pulp, and mince the peel.
- Whisk all ingredients together in a small bowl or put them in a jar and shake to blend. Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor. A bit more salt will help temper the acid, too.
- Use immediately or store, covered and chilled, for up to one week.
Nutrition Facts : Calories 188 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, Sodium 539 mg, Sugar 0 g, Fat 20 g, ServingSize About 1/3 cup (2 servings), UnsaturatedFat 0 g
PARSLEY & LIME SALAD
This is a refreshing light salad that goes with anything or even by itself. My friend made this for me and I eat it about 2-3 times a week now. You can omit or add any veggies that you like, I also add avacados when I have them on hand.
Provided by Luckeydevil
Categories Low Protein
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put everthing into a bowl and toss well.
Nutrition Facts : Calories 63.8, Fat 4.7, SaturatedFat 0.7, Sodium 14.4, Carbohydrate 5.4, Fiber 1.6, Sugar 2.8, Protein 1.4
PARSLEY SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Rinse, spin-dry and refrigerate the parsley. Place the salt and pepper in a salad bowl. Add the lemon juice. Slowly whisk in the olive oil. When the vinaigrette is thick and stable, add the onion and the tomato and toss. Add the parsley, toss gently and serve. To be eaten alone, or on top of breaded and pan-fried veal, chicken or oily fish like tuna.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 218 milligrams, Sugar 2 grams
STRAWBERRY SHORTCAKE SALAD
Spring into Spring with this delightful recipe that transforms the oldie, but goodie dessert (Strawberry Shortcake) into a bright, refreshingly new twist on traditional salad. While the springtime Strawberries and the Shortcake-Herbed Croutons give a pop of sweetness, the spicy arugula and toasted pine nuts give this salad an earthy-balance. With the creamy Gorgonzola, crispy pancetta, and the Strawberry Yogurt Dressing, this is a crowd pleaser at your next potluck and the perfect celebration of spring in a salad bowl! -Adrienne Vradenburg, Bakersfield, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large skillet, cook pancetta over medium-high heat until crispy, about 5 minutes. Remove to paper towels to drain. Add olive oil to drippings. Add shortcake cubes; cook, stirring frequently, until golden brown, 3-4 minutes. Transfer to bowl; stir in 2 tablespoons parsley and 1/4 teaspoons salt. , In a small bowl, stir together yogurt, lemon juice, remaining tablespoon of parsley, 1/4 teaspoon salt and pepper. In a salad bowl, toss arugula, strawberries, Gorgonzola, pine nuts, pancetta and shortcake. Drizzle with dressing. Serve immediately.
Nutrition Facts : Calories 330 calories, Fat 24g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1074mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 12g protein.
PARSLEY SALAD ALA NIGELLA LAWSON
This very unusual salad is very pretty and unique. This may not be for everyone's taste buds, but is a pleasant change from the norm. I saw this prepared on the tv program "Nigella Bites." It would go well with Meditteranean or Middle Eastern style dishes and is a nice compliment to grilled chicken or fish. Be sure to only use fresh ingredients. I don't serve this as a side salad on its own, but rather, as a bed for salmon or other fish.
Provided by HeatherFeather
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place drained capers in a small bowl of cold water and let soak about 10 minutes.
- Meanwhile, wash, stem, and drain parsley well.
- Set parsley on a large plate or small platter in a big mound.
- Slice as many red onion slivers as you like and sprinkle over the parsley.
- Drain capers again and sprinkle over the salad.
- Squeeze the juice of 1/2 a fresh lemon over the salad.
- Drizzle with a spalsh of good quality extra virgin olive oil and a few grinds of black pepper.
- No need to add any salt- the capers are salty enough.
- Do not toss.
- Wait 5 minutes, then serve.
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