TOMATO SALAD WITH PARSLEY VINAIGRETTE
Give tomatoes a flavor boost with this fast salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a blender, combine parsley, oil, vinegar, mustard, and garlic; season with salt and pepper, and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette, and serve.
Nutrition Facts : Calories 92 g, Fat 9 g, Protein 1 g
TOMATO AND GRILLED CORN SALAD WITH ALMOND VINAIGRETTE
Provided by Marcus Samuelsson
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the vinaigrette: Combine the almonds, harissa and garlic in a small saute pan over medium heat and saute for 3 minutes. Remove from the heat. Whisk together the olive oil, vinegar, shallots and lime juice in a separate bowl, and then whisk in the almond-harissa mixture. For the salad: Toss together the corn, mint, parsley, capers and jalapenos in a large bowl. Season with the salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with the goat cheese and serve immediately.
FRESH MOZZARELLA AND TOMATO SALAD WITH SHERRY VINAIGRETTE
Provided by Fran Schumer
Categories easy, quick, salads and dressings
Time 25m
Number Of Ingredients 15
Steps:
- Drain the peppers and, in a bowl, mix with 1/4 cup olive oil.
- Add a pinch of salt and briefly grill.
- Put back in bowl, add another 1/4 cup olive oil, garlic, thyme and chopped parsley. Mix well and keep warm.
- Combine sherry, the remaing oil and dijon mustard. Season to taste with salt and pepper. Whisk slightly and store in refrigerator.
- Arrange peppers around plate. Alternate mozzarella and tomatoes on top of peppers.
- In bowl, mix lettuce, parsley, scallions and olives and dress with all but 1/2 cup of the vinaigrette. Make a mountain in the center on each plate. Spoon vinaigrette on top of mozzarella and tomatoes. Sprinkle walnuts on top of lettuce.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 437 milligrams, Sugar 3 grams, TransFat 0 grams
TOMATO, LETTUCE AND OLIVE SALAD TOSSED WITH PARSLEY VINAIGRETTE
This salad is a great side dish with Italian pasta dishes. Recipe adapted from Bon Appetit (August 2004)
Provided by ellie_
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put olive oil, vinegar, grated cheese, parsley and mustard in a glass jar and shake well to combine. Season with salt and pepper to taste and set aside.
- Combine lettuce, tomatoes and olives in large salad bowl; toss.
- Add dressing to salad and toss again.
Nutrition Facts : Calories 439.8, Fat 44.6, SaturatedFat 7, Cholesterol 5.5, Sodium 285.6, Carbohydrate 8.1, Fiber 3.6, Sugar 3.2, Protein 4.9
DICED AVOCADO-TOMATO SALAD WITH PARSLEY-LEMON VINAIGRETTE
Make and share this Diced Avocado-Tomato Salad With Parsley-Lemon Vinaigrette recipe from Food.com.
Provided by IOjaw
Categories Fruit
Time 1h9m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly mix parsley, lemon juice, balsamic, mustard, pepper, and olive oil in a container.
- Place in refrigerator for at least 1 hour.
- When ready to serve, combine tomato, avocado, and olives.
- Pour on vinaigrette, lightly toss, and place in serving dishes.
- Garnish with parsley sprigs.
Nutrition Facts : Calories 259.5, Fat 25.1, SaturatedFat 3.5, Sodium 155.3, Carbohydrate 10.2, Fiber 6, Sugar 2.2, Protein 2.2
POTATO SALAD WITH SUN-DRIED TOMATO-CAPER VINAIGRETTE
Make and share this Potato Salad With Sun-Dried Tomato-Caper Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Vinaigrette--in a small bowl, combine both vinegars, the mustard, tomato pesto, capers, and parsley.
- Season with salt and pepper and whisk well to combine.
- Add the olive oil in a slow, steady stream, whisking constantly, until the vinaigrette is emulsified.
- In a large pot of boiling water, cook the potatoes for 20-25 minutes, or until tender but slightly resistant when pierced with a fork.
- Drain and cool slightly.
- If large, cut into 1 1/2-inch chunks and put in a medium mixing bowl.
- Pour the vinaigrette over the potatoes and mix gently until coated.
- Taste for seasoning and adjust.
- Transfer to a serving bowl and refrigerate for at least 1 hour.
- Remove the potato salad from the refrigerator 1 hour before serving.
- Garnish with the parsley and serve.
Nutrition Facts : Calories 239, Fat 13.7, SaturatedFat 1.9, Sodium 99.5, Carbohydrate 27.1, Fiber 4.2, Sugar 2.1, Protein 3
SALAD WITH TEARDROP TOMATOES AND PARSLEY VINAIGRETTE
Steps:
- Blend olive oil, red wine vinegar, grated Parmesan cheese, chopped Italian parsley, and Dijon mustard in blender until smooth. Season vinaigrette to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Combine lettuces, arugula, and tomatoes in large bowl. Toss salad with enough vinaigrette to coat.
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