Best Gulf Style Parsley Salad Recipes
EASY PARSLEY SALAD (TABBOULEH) RECIPE
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
Steps:
- Instructions
GULF-STYLE PARSLEY SALAD
Don't throw out your radish greens! They make a delicious addition to this bulgur-flecked herb salad when finely chopped. Serve alongside Martha's Fish with Tamarind Sauce.
Provided by Martha Stewart
Categories Salad Recipes
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Place onion in a small bowl and cover with ice-cold water. Let soak 10 minutes. Drain and pat dry; set aside.
- Place bulgur in a fine-mesh sieve and rinse until water runs clear. Transfer to a large bowl. Add tomatoes and lemon zest and juice; stir to combine.
- Remove greens from radishes. Thinly slice radishes using a mandoline and finely chop greens. Add radishes and greens to bulgur mixture along with parsley, mint, spices, oil, and reserved onion. Season well with salt and stir to combine.
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.
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
BULGHUR SALAD
Provided by Martha Stewart
Categories Salad Recipes
Yield Makes about 6 cups
Number Of Ingredients 7
Steps:
- In a medium bowl cover bulghur with 6 cups boiling water. Let stand until wheat is expanded and fluffy, about 2 hours. Drain well in a fine sieve; return to bowl.
- Add carrot, onion, parsley, lemon juice, oil, salt and pepper. Toss to combine. Taste and adjust for seasoning. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
