ONION AND PARSLEY SALAD
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 and serve with barbecued meat.
PARSLEY, RADISH & RED ONION SALAD
The perfect accompaniment to compliment your main dish
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Cut the whole onion into paper-fine slices. Heat the oil in a medium-sized frying pan over a high heat. Tip in the onion and fry for 4-5 minutes, stirring almost constantly to break up the rings. When the onion is saggy and the oil has been absorbed, remove the pan from the heat and leave the onion to cool.
- Strip off the little sprigs of parsley, discarding the main stalks or saving them for a stock. Slice the radishes finely.
- To make the dressing, pour the vinegar into a small jug, add the mustard and season well. Whisk thoroughly to combine, then pour in the oils and continue whisking to a thickish emulsion.
- Toss the parsley, radishes and onion together; pour over enough dressing to finely coat the leaves. Serve immediately.
Nutrition Facts : Calories 173 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.11 milligram of sodium
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
PARSLEY AND ONION SALAD
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
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
BULGUR, ONION, AND PARSLEY SALAD
This salad, a refreshing change from lettuce, is good with roasted chicken, grilled steak or pan-roasted fish
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Soak bulgur in hot water until tender, about 30 minutes. Drain thoroughly in a fine-mesh sieve. Transfer to a medium bowl and refrigerate until cool.
- Meanwhile, in a medium skillet, heat oil over medium-high. Add onion, thinly sliced, and cumin season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is golden, about 6 minutes. To bulgur, add onion, lemon juice, almonds, parsley and garlic; season with salt and pepper.
Nutrition Facts : Calories 305 g, Fat 17 g, Fiber 9 g, Protein 9 g
FENNEL, RED ONION, AND PARSLEY SALAD
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
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.
BEAN, RED ONION, AND PARSLEY SALAD
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
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
CARROT SALAD WITH PARSLEY AND SPRING ONIONS
It is best to make this salad an hour ahead so the flavors come together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h30m
Number Of Ingredients 7
Steps:
- Combine carrots, onions, and parsley in a large bowl; toss well.
- Whisk together oil and vinegar, and season with salt and pepper. Let sit 1 hour.
- Before serving, squeeze lemon over the top.
POACHED CHICKEN BREASTS WITH PARSLEY-ONION SALAD
Slowly poaching bone-in chicken breasts in a very low oven makes the meat extremely silky, without turning it tough or drying it out. And having the oven on for an extended period allows you to cook other things in the gentle heat. Here, halved cherry tomatoes turn sweet and jamlike. A pan of chicken skin renders and crisps, becoming golden and potato-chip crunchy before getting tossed with a bright parsley-onion salad. If you'd rather skip the chicken skin, you can. This dish is nearly as good without it, though you may want to add some toasted pine nuts or slivered almonds to the parsley salad for texture.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place racks in the top and bottom thirds of the oven, and heat oven to 275 degrees. In the microwave or in a small pot on the stove, heat chicken stock until it comes to a simmer.
- Pull skin off chicken, keeping the skin in large pieces, and spread out on a rimmed baking sheet.
- Place chicken breasts in a small baking dish, cover with hot chicken stock and add bay leaf.
- Thinly slice 3 of the garlic cloves. In a 9-by-13-inch baking dish, toss together garlic slices, tomatoes, olives, 3 tablespoons oil, 1/2 teaspoon salt and pepper to taste. Top with the rosemary sprig.
- Place pan with chicken skin on top rack and chicken and tomatoes on bottom rack. Toss the tomatoes occasionally. Bake everything until chicken skin is golden, the chicken breast is cooked through (a thermometer inserted in the center should read 155 degrees), and tomatoes are starting to shrivel. This will take 60 to 65 minutes for chicken skin and tomatoes; 70 to 80 minutes for the chicken. Transfer chicken skin to a paper towel-lined plate and sprinkle with salt to taste, reserving the rendered chicken fat. Transfer chicken breasts to a cutting board to rest for 5 minutes before slicing meat off the bones. (Save stock for another use; it can be frozen for up to 3 months.)
- Grate 1/2 teaspoon zest from the lemon, then cut lemon into wedges. Finely grate remaining garlic clove into a medium bowl. Add a squeeze of lemon juice from one of the wedges, and a pinch of salt. Pour some of the reserved chicken fat over garlic, then toss with parsley, lemon zest, 1/4 teaspoon pepper, and red-pepper flakes. Break up chicken skin into bite-sized pieces and toss into parsley mixture along with the red onion. Serve immediately with the tomato-olive mixture and chicken, drizzling with olive oil, if you like.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 21 grams, Carbohydrate 20 grams, Fat 30 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 7 grams, Sodium 927 milligrams, Sugar 9 grams, TransFat 0 grams
RED ONION, PARSLEY, AND PRESERVED LEMON SALAD
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
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.
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