Quick Parsley Salad Recipes

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EASY PARSLEY SALAD (TABBOULEH) RECIPE



Easy Parsley Salad (Tabbouleh) Recipe image

A light and refreshing salad with parsley, mint, tomatoes, cucumber and green onions. A good splash of olive oil and lemon juice finish it off beautifully. This is the food you feel good about. Refrigerate for a couple of hours to bring up more flavors. It holds nicely in the fridge, so you can make it ahead. Works great for picnics or potlucks. Note: if not on Whole30, you can also add 1/2 - 1 cup of cooked couscous or bulgur.

Provided by Alena Tarasevich

Time 25m

Yield 7 servings

Number Of Ingredients 9

4 cups parsley (finely chopped, I had 3 bunches)
1 1/4 cup mint (finely chopped, I had 1 bunch)
1/2 cup green onions (finely chopped)
1 cucumber (small, finely chopped, I used Persian cucumber)
3 1/2 cups tomatoes (chopped, I used cherry tomatoes)
1/3 cup olive oil
1/3 cup lemon juice (freshly squeezed)
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Instructions

PARSLEY SALAD



Parsley Salad image

Provided by Alton Brown

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 ounces (about 2 quarts) Italian parsley
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
6 tablespoons walnut oil
2 teaspoons dark sesame oil
1 teaspoon honey
Salt and freshly ground pepper
3 tablespoons toasted sesame seeds

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.

QUICK VIDALIA ONION, MUSHROOM AND PARSLEY SALAD



Quick Vidalia Onion, Mushroom and Parsley Salad image

This salad is all about simplicity and highlights the wonderful sweetness of these onions. Try to get the slices really thin-the texture and flavor will be especially delicate.

Provided by Food Network Kitchen

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 6

1 Vidalia onion, peeled (about 6 ounces)
3 cups white button mushrooms (about 8 ounces), sliced thinly, ends trimmed
1 cup fresh parsley leaves
Juice of 1 lemon (about 3 tablespoons)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Halve the onion and slice as thinly and evenly as you can, no thicker than 1/8 inch. (A mandoline works well for this, but you can do it with a sharp knife and some patience.) Add the onions, mushroom slices and parsley to a large bowl.
  • In a small bowl, whisk the lemon juice and olive oil. Ladle the dressing over the salad and toss to combine. Season with salt and pepper.

Nutrition Facts : Calories 125 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 83 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 3 grams

CARROT AND PARSLEY SALAD



Carrot and Parsley Salad image

Provided by Trish Hall

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 6

3 large carrots
1/3 cup chopped parsley
1/2 small clove garlic
2 teaspoons red wine vinegar
2 tablespoons vegetable oil
Salt to taste

Steps:

  • Peel and wash the carrots. Using a grater, grate them into threads.
  • Pick the leaves off the parsley. Wash, dry and chop the leaves.
  • Peel the garlic. Stand a fork up in a bowl and rub the garlic back and forth against the tines of the fork to puree it. Add the vinegar and oil, and mix together.
  • Stir in the carrots and parsley. Season with salt, and mix well.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 160 milligrams, Sugar 3 grams, TransFat 0 grams

PARSLEY SALAD



Parsley Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 tablespoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
2 tablespoons olive oil
3/4 cup fresh flat-leaf parsley
1 tablespoon snipped fresh chives
1 tablespoon fresh chervil leaves
1 tablespoon fresh tarragon leaves

Steps:

  • In a medium bowl, whisk together lemon juice, salt, and pepper. Slowly drizzle in olive oil until emulsified. Add parsley, chives, chervil, and tarragon. Toss to combine. Taste and adjust for seasoning. Serve immediately.

PARSLEY SALAD



Parsley Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 7

4 bunches flat-leaf parsley, leaves only
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1 red onion, cut in wafer-thin slices
1 tomato, diced

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

QUICK PARSLEY SALAD



Quick Parsley Salad image

Make and share this Quick Parsley Salad recipe from Food.com.

Provided by Stephanie Z.

Categories     Salad Dressings

Time 5m

Yield 10 serving(s)

Number Of Ingredients 8

2 tablespoons lemon juice
2 tablespoons lemon zest
1 teaspoon honey
2 teaspoons sesame oil (dark or toasted)
6 tablespoons walnut oil
1 pinch salt
2 quarts fresh flat leaf parsley (4 oz)
3 tablespoons toasted sesame seeds

Steps:

  • Whisk first 5 ingredients to make dressing.
  • Add parsley and sesame seeds and toss to coat.
  • Refrigerate for 1/2 hour.
  • OR put in a sealed bag, refrigerate, and serve up to 3 weeks later.

Nutrition Facts : Calories 1208.9, Fat 134.1, SaturatedFat 12.4, Sodium 43, Carbohydrate 5.1, Fiber 2.3, Sugar 1.1, Protein 2.2

QUICK PARSLEY - WALNUT DRESSING



Quick Parsley - Walnut Dressing image

Make your own French Dressing or use store bought - this is a delicious dressing to serve on or with any green salad - Quick, easy & very good.

Provided by Bergy

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

1/2 cup French dressing
2 tablespoons fresh parsley, finely chopped
3 tablespoons walnuts, finely chopped

Steps:

  • Mix the ingredients together.
  • Serve over green salad.

Nutrition Facts : Calories 178.8, Fat 17.5, SaturatedFat 2.1, Sodium 262.4, Carbohydrate 5.7, Fiber 0.4, Sugar 5.1, Protein 1.1

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