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.
PURSLANE AND PARSLEY SALAD
Provided by Ian Knauer
Categories Salad Leafy Green No-Cook Picnic Quick & Easy Back to School Dinner Lunch Healthy Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
- Add tomatoes, purslane, and parsley, gently tossing to coat.
CREAMY SHALLOT AND PARSLEY VINAIGRETTE
This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.
Provided by Mike Karam
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 0.7 g, Cholesterol 17.1 mg, Fat 12.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 405.6 mg, Sugar 0.1 g
PEAR PARSLEY SALAD DRESSING
I have a huge parsley plant in our backyard that came back from last year and so have been looking for ways to utilize this super nutritious green herb in different dishes. I came up with this Pear Parsley Dressing which my family enjoyed quite a bit. http://www.elanaspantry.com/pear-parsley-salad-dressing/
Provided by Elanas Pantry
Categories Salad Dressings
Time 10m
Yield 1 batch dressing, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a blender, process pear, olive oil and water on high until smooth.
- Blend in parsley, garlic and salt.
- Serve over tossed greens.
Nutrition Facts : Calories 185, Fat 13.9, SaturatedFat 1.9, Sodium 309.9, Carbohydrate 16.2, Fiber 3.7, Sugar 8.4, Protein 1.5
PARSLEY SALAD WITH TOASTED ALMONDS AND LEMON
Provided by Amy Thielen
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
- Reheat the rice until steaming. (I just microwave it for a few minutes.)
- Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.
- Serve, garnished with a couple dashes of hot paprika if desired.
PEARL BARLEY SALAD WITH FETA, TOASTED ALMONDS LEMON AND PARSLEY
This recently appeared in the Sunday Life magazine, as 'Freekah salad ..." by renowned chef Karen Martini. I couldn't find freekah - and Karen recommended pearl barley as a 'perfect substitute'. The recipe calls for feta, but I've made it without and it was still delicious. I'm trying to lose a few kilos, so also omitted the oil - still yummy. Have it cold - or warm and season to taste. It goes perfectly with the Greek lamb dish I've posted - also by Karen Martini
Provided by amanda l b
Categories Grains
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pearl barley as per instructions. Usually, this is to soak for a few hours, rinse and then gently boil for about 20-30 minutes; drain.
- Place cooked pearl barley in a serving bowl.While warm, add olive oil, lemon juice and salt and pepper.
- Toss through the onion and parsley.
- Top with the almonds and feta.
Nutrition Facts : Calories 343.7, Fat 15.1, SaturatedFat 3.8, Cholesterol 14.8, Sodium 428.3, Carbohydrate 44.9, Fiber 9.9, Sugar 2.6, Protein 10.2
CREAMY GARLIC, PARSLEY, AND FETA DRESSING
We suggest pairing this garlicky dressing with mixed greens such as Boston lettuce and watercress, or drizzling it over grilled tofu or chicken for a light yet satisfying meal. If you prefer a milder dressing, cut back the garlic to two teaspoons. Recipe adapted from Kripalu Center for Yoga & Health, in Stockbridge, Massachusetts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Yield Makes 1 3/4 cups
Number Of Ingredients 8
Steps:
- Puree parsley, water, and garlic in a blender until smooth, about 1 1/2 minutes. Add remaining ingredients, and blend until just combined. Refrigerate at least 30 minutes and up to 1 week.
Nutrition Facts : Calories 110 g, Cholesterol 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 109 g
PARSLEY AND ALMOND PESTO
Looking for an alternative to basil pesto? Enjoy our Parsley and Almond Pesto recipe, which works great on pasta, chicken, fish and more!
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 4 servings, 1/4 cup each
Number Of Ingredients 5
Steps:
- Process ingredients in food processor until blended.
Nutrition Facts : Calories 190, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
PEAR AND PARSLEY SALAD WITH ALMONDS AND CREAMY PARSLEY DRESSING
Parsley is the star of this simple green salad. It's not often that the herb, typically used as a garnish, shines as brightly as it does here, with a vibrant note that elevates the lettuce. The dressing is on the heavy side, so take care not to overdress the delicate lettuce. Leftover dressing will keep in the refrigerator for two days and is fantastic as a sandwich spread or a dip for chips.
Yield serves 4
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine the lettuce, pears, and parsley. Drizzle the salad with the dressing; season with salt and pepper. Gently toss to coat the leaves. Divide among chilled plates and top with the almonds.
- In a small bowl, mix the mayonnaise, parsley sauce, and 2 tablespoons water. Season the dressing to taste with salt and pepper.
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