Parsley Red Onion And Pomegranate Salad Recipes

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PARSLEY, RED ONION, AND POMEGRANATE SALAD



Parsley, Red Onion, and Pomegranate Salad image

Provided by Yotam Ottolenghi

Categories     Salad     Side     Low Carb     Vegetarian     Quick & Easy     Low Cal     Lunch     Spring     Summer     Pomegranate     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 6 servings

Number Of Ingredients 9

1 large red onion, thinly sliced
1 1/2 teaspoons sugar
1 teaspoon ground sumac
Kosher salt
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon pomegranate molasses or 1/2 teaspoon honey
4 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems
1/4 cup pomegranate seeds

Steps:

  • Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes.
  • Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.
  • Just before serving, toss in parsley and pomegranate seeds; season with salt.

BEAN, RED ONION, AND PARSLEY SALAD



Bean, Red Onion, and Parsley Salad image

The protein-packed beans make this parsley salad a little heartier than most.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

2 cans (14.5 ounces each) cannellini beans, rinsed and drained
1/2 cup packed fresh parsley leaves, coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon red-wine vinegar
Coarse salt and ground pepper
1 medium red onion, thinly sliced

Steps:

  • In a bowl, combine beans, onion, parsley, extra-virgin olive oil, and red-wine vinegar. Season with salt and pepper.

Nutrition Facts : Calories 227 g, Fat 8 g, Fiber 8 g, Protein 8 g

FENNEL, RED ONION, AND PARSLEY SALAD



Fennel, Red Onion, and Parsley Salad image

Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

1 cup loosely packed fresh flat-leaf parsley leaves
1 medium fennel bulb, trimmed, halved lengthwise, and thinly sliced
1 small red onion, halved lengthwise and thinly sliced into half-moons
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon celery seeds
Coarse salt and freshly ground pepper

Steps:

  • Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
  • Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.

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.

RED ONION AND POMEGRANATE RELISH



Red Onion and Pomegranate Relish image

I saw the idea on a cooking show but could not locate it anywhere online so I decided to experiment and came up with this recipe. It is so simple that I probably shouldn't post it but it is a nice accompaniment to many dishes. With the Pomegranate Arils the dish just sparkles and is very festive looking.

Provided by HuldaW

Categories     Onions

Time 50m

Yield 1 salad, 6-8 serving(s)

Number Of Ingredients 8

1 cup pomegranate juice
1 tablespoon lemon juice
2 tablespoons honey
2 tablespoons balsamic vinegar
1 large red onion
sea salt
fresh ground pepper
1/2-1 cup pomegranate arils

Steps:

  • Combine pomegranate and lemon juices with balsamic vinegar and honey and stir to combine.
  • Slice onion in half then in thin slices.
  • Grind salt and pepper to taste
  • Toss all together.
  • Cover and refrigerate at least an half hour stirring every ten to fifteen minutes.
  • Add pomegranate arils before serving.

Nutrition Facts : Calories 32.4, Sodium 1.1, Carbohydrate 8.5, Fiber 0.4, Sugar 6.9, Protein 0.3

ARMENIAN-STYLE POTATO SALAD



Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories     No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

  • Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
  • Transfer cooked potatoes to a large mixing bowl and let cool slightly.
  • While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
  • Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
  • Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
  • Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

PARSLEY AND ONION SALAD



Parsley and Onion Salad image

This is a typical Middle Eastern salad that goes great with grilled meats. The onions are pre-soaked to take away the bite, but if you have sweet onions on hand, you can skip this step. I love the flavor of sumac, and it really adds something to this dish.

Provided by Sascha

Categories     Onions

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 medium onions, thinly sliced
2 tablespoons flat leaf parsley, coarsely chopped
2 tablespoons ground sumac
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
salt
fresh ground black pepper

Steps:

  • Soak the onions in 2 cups hot water for 4 minutes.
  • Drain and spread to dry on paper towels.
  • Transfer the onions to a mixing bowl.
  • Add the remaining ingredients and mix together.
  • Taste and adjust the seasoning if necessary.

Nutrition Facts : Calories 54.5, Fat 3.4, SaturatedFat 0.5, Sodium 2.8, Carbohydrate 6, Fiber 0.8, Sugar 2.5, Protein 0.6

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