Mediterranean Parsley Salad Recipe

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2 hours ago Mediterranean Parsley Salad Recipe Card; Throughout history, parsley is central to key rituals. Parsley history: For example, in Ancient …

Rating: 5/5(6)
Total Time: 15 mins
Category: Side Dish
Calories: 110 per serving
1. In a small bowl mix together olive oil, lemon juice, salt, pepper and sumac. Whisk vigorously to combine.
2. In a salad bowl toss together parsley with the rest of the ingredients.
3. Add the olive oil mixture and toss until completely coated.
4. Serve immediately.

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2 hours ago Mediterranean Parsley Salad with Tomatoes, Onion, & Olives. If you’re not a fan of leafy greens, try this Mediterranean parsley salad for light, …

Rating: 5/5(1)
Total Time: 10 mins
Servings: 2
Calories: 122 per serving
1. In a large mixing bowl, combine all ingredients and toss to coat.
2. Top with sliced avocado (if desired) serve, and enjoy!
3. Yields 2 servings Mediterranean parsley salad.

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3 hours ago Recipe type: Salad. Cuisine: Vegan. Prep time: 5 mins. Cook time: 15 mins. Total time: 20 mins. Serves: 7 cups. Delicious, nutrient filled vegan …

Cuisine: Vegan
Category: Salad
Servings: 7
Total Time: 20 mins

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8 hours ago Mediterranean parsley salad or tabbouleh, tabouleh, tabouli, probably the best-known Middle Eastern salad recipe, made with lots of parsley, dressed in a simple olive oil …

Rating: 5/5(1)
Calories: 244 per serving
Category: Salads
1. Place the bulgur into a heatproof bowl and cover it with the hot vegetable broth. Let stand for 5 to 10 minutes or according to the packet's instructions. Drain well, if you notice that not all liquid has been absorbed. Place the drained bulgur into a large bowl and let cool while you prepare the rest of the ingredients.
2. Halve the tomatoes and deseed them, if necessary. Chop them very finely. Deseed the cucumber, if necessary, and chop it finely as well. Thinly slice the spring onions.
3. Remove the stems from the parsley and weigh the leaves, you should have about 80 g/ 2.8 oz parsley leaves. Do the same with the mint, you should have about 20 g/ 0.7 oz mint leaves. Chop both kinds of herbs very finely with a sharp knife to avoid bruising them too much.
4. Add all the chopped herbs and vegetables to the bulgar bowl. Mix carefully but thoroughly and add the lemon juice and the olive oil. Adjust the taste with salt and pepper and more lemon juice, if necessary.

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3 hours ago Small dice onion and roughly chop flat leaf parsley. Add the onion and parsley to the bowl. Quarter the cucumber length-wise first, then cut the wedges into ¼-inch-thick slices. …

Cuisine: Mediterranean
Category: Dinner, Lunch, Salad, Side Dish
Servings: 4
Total Time: 10 mins
1. Cut lettuce into ½-inch-wide shreds. Add to a large salad bowl.
2. Small dice onion and roughly chop flat leaf parsley. Add the onion and parsley to the bowl.
3. Quarter the cucumber length-wise first, then cut the wedges into ¼-inch-thick slices. Cut the tomatoes into bite sized pieces. Add the cucumber and tomatoes to the bowl.
4. Add lemon juice, extra virgin olive oil, salt, and pepper to the salad. Gently toss.

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1 hours ago Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently. Now add the the lime juice and olive oil and …

Rating: 4.9/5(60)
Calories: 190 per serving
Category: Salad
1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
2. Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
4. Now add the the lime juice and olive oil and mix again.

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9 hours ago Put over the tomato mixture. Add the bulgur and season with salt. Now add the lemon juice and olive oil and mix. Usually, tabbouleh is tasted before being served to see whether it needs more salt or lemon based on personal preferences. For best results, cover the tabbouleh and refrigerate for 30 minutes before serving.

Servings: 4
Calories: 318 per serving
Total Time: 20 mins

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7 hours ago Instructions. Add bulgur and salt in boiling water & let stand for 15 minutes (do not boil). Drain excess water. Chop the tomatoes, cucumbers, parsley, mint, onion and mix well in …

Rating: 5/5(2)
Category: Lunch, Salad
Cuisine: Mediterranean
Total Time: 25 mins
1. Add bulgur and salt in boiling water & let stand for 15 minutes (do not boil). Drain excess water.
2. Chop the tomatoes, cucumbers, parsley, mint, onion and mix well in a large bowl.
3. Add the bulgur and mix well. Add the dry mint, salt, pepper, olive oil and lemon and mix well. Sophie recommends to mix with your hands, and I agree, as it is a common way of really making sure all the ingredients are thoroughly mixed together.
4. Cover the bowl and let it sit for at least 2-3 hours, although overnight is better.

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5 hours ago 3. Chop tomatoes, remove any excess liquid. 4. Finely chop cucumber and green onions. 5. In a large bowl, mix together vegetables and herbs. Add lemon juice, olive oil, salt and pepper, mix well. Try and add more salt if necessary. The flavor will improve if the salad sits for a few hours.

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4 hours ago In a large bowl, place cucumbers, tomatoes, red onion, olives, artichoke hearts and parsley. Using two spoons, lightly mix the vegetables and …

Rating: 4.8/5(17)
Total Time: 15 mins
Category: Salad
Calories: 219 per serving
1. In a large bowl, place cucumbers, tomatoes, red onion, olives, artichoke hearts and parsley.
2. Using two spoons, lightly mix the vegetables and put the bowl in the refrigerator.
3. Make the Mediterranean salad dressing by mixing olive oil, lemon, sumac, garlic, salt and pepper in a mason jar or a small bowl.
4. Pour the dressing over salad and mix well.

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2 hours ago 35 One-Pan Meals Just Right for Dinner Tonight One pan, pot, skillet, or Instant Pot is all you need to for these no-fuss family dinners, including salmon, pasta, pot roast, chili, …

Ratings: 89
Calories: 358 per serving
Category: Food & Cooking, Salad Recipes
1. In a heatproof bowl, mix bulgur with 1/4 teaspoon salt and 1 cup boiling water. Cover, and let stand until tender but slightly chewy, about 30 minutes.
2. Drain bulgur in a fine-mesh sieve, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper, and toss. Top with cheese.

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Just Now Mediterranean cucumber and tomato salad. Where I grew up, we call this simple Mediterranean salad recipe, Salata! It is an everyday salad made typically of three key …

Rating: 4.8/5(45)
Calories: 63 per serving
Category: Salad
1. In a large mixing bowl, place the diced tomatoes, cucumbers, and parsley. Season with kosher salt and toss. Set aside for 5 minutes or so.
2. Add the sumac, olive oil, and lemon juice. Give the salad a gentle toss. Enjoy!

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7 hours ago Bring chicken stock and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tender but still chewy, 25 to 30 minutes. Transfer farro …

1. Bring chicken stock and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tender but still chewy, 25 to 30 minutes. Transfer farro to a large bowl and let cool, at least 15 minutes.
2. Add peppers, sun-dried tomatoes, onion, and parsley to the bowl of farro. Toss together and stir in feta cheese.
3. Mix olive oil, lemon juice, vinegar, oregano, salt, garlic powder, and black pepper together. Toss vinaigrette with the salad. Serve cooled.

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7 hours ago Step 1. In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat …

Rating: 4.4/5(185)
Total Time: 30 mins
Category: Salad, Vegetable Salad Recipes
Calories: 147 per serving
1. In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
2. Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

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8 hours ago Place cucumbers, tomatoes, red onion, olives, green bell peppers and parsley in a large bowl. Whisk together olive oil, red wine vinegar, Dijon mustard, herbs and spices to make the dressing. Pour the dressing over the vegetables and toss gently to coat. Top the salad with feta cheese. Add a sprinkle of fresh parsley for garnish, then serve and

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Just Now Season with salt and pepper. Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. …

Rating: 5/5(39)
Total Time: 25 mins
1. Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta.
2. Season with salt and pepper. Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes.
3. Close the jar and shake until emulsified, then season with salt and pepper.

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8 hours ago Instructions. In a large bowl, toss together the cherry tomatoes, yellow bell pepper, red onions, black olives, cucumber, feta cheese, and sun-dried tomatoes. In a small bowl, …

Rating: 3.5/5(47)
Calories: 241 per serving
Category: Salad
1. In a large bowl, toss together the cherry tomatoes, yellow bell pepper, red onions, black olives, cucumber, feta cheese, and sun-dried tomatoes.
2. In a small bowl, whisk the olive oil, garlic, lemon juice, salt, and pepper.
3. Pour the dressing over the salad mixture, and toss.
4. Top with fresh parsley

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3 hours ago To begin making the Tabbouleh Recipe, combine couscous along with 1 1/2 cups of boiling water in a large bowl. Cover the pan and allow the bulgur to rest and …

Rating: 4.8/5(951)
Servings: 3
Cuisine: Mediterranean
Total Time: 35 mins

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2 hours ago This Chickpea Meditterean Salad is packed with fresh veggies, ready in less than 15 minutes, and bursting with flavor from fresh herbs, lemon, and feta cheese. Use it as a side dish or main dish, plus it's great for meal prep. Jump to Recipe. 309 CALORIES 39g CARBS 12g FAT 13g PROTEIN. Easy Mediterranean Salad Recipe.

Cuisine: Mediterranean
Total Time: 20 mins
Category: Appetizer, Lunch, Salad, Side Dish
Calories: 309 per serving

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Just Now Instructions. Mix together cucumbers, parsley, and onion in a large bowl. In a medium bowl, combine marinade ingredients and blend with a fork or whisk until smooth. Add …

Rating: 5/5(1)
Total Time: 40 mins
Category: Salad, Side Dish
Calories: 162 per serving
1. Mix together cucumbers, parsley, and onion in a large bowl.
2. In a medium bowl, combine marinade ingredients and blend with a fork or whisk until smooth.
3. Add to cucumber mixture and blend together gently until incorporated.
4. Cover and refrigerate at least 30 minutes.

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3 hours ago Instructions. In a large bowl, combine the beans, tomatoes, garlic, onion, parsley, and mint. For the dressing, in a small bowl, whisk the olive oil and lemon juice until smooth …

Rating: 5/5(4)
Total Time: 15 mins
Category: Lunch, Salad, Side Dish
Calories: 175 per serving
1. In a large bowl, combine the beans, tomatoes, garlic, onion, parsley, and mint.
2. For the dressing, in a small bowl, whisk the olive oil and lemon juice until smooth and emulsified.
3. Pour the dressing over the beans and veggies, add ½ teaspoon salt and black pepper to taste and carefully toss with a large metal spoon. Allow to sit at room temperature for 30 minutes so flavors combine.

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8 hours ago Step 1. Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl. Advertisement.

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1 hours ago Parsley – It’s a parsley salad so this is the star of the recipe. Make sure to wash the parsley with cold water so it doesn’t wilt and dry it thoroughly …

Rating: 5/5(658)
Total Time: 40 mins
Category: Appetizer
Calories: 141 per serving
1. In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.
2. Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
3. Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.
4. Serve at room temperature or cold, with lettuce if desired.

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5 hours ago Adding a bite of pickle power is classic Mediterranean. Capers are pickled flower buds that add a mild and savory pucker in every bite. Fresh parsley. I use flat leaf parsley in this recipe, and lots of it. The parsley adds the freshness that makes this salad a total flirt. Curly parsley would be tasty too, just chop it more fine. Garlic.

Rating: 4.3/5(19)
Total Time: 20 mins
Category: Salad
Calories: 119 per serving

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8 hours ago Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. …

Author: Food Network Kitchen
Steps: 2
Difficulty: Easy
1. Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.
2. Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.

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7 hours ago Using a spoon, give the chicken salad a toss to combine ingredients. Review this recipe mediterranean chicken salad rate this recipe your rating rate this a 1: Make the greek yogurt mariande in a big bowl by combining yogurt, olive oil, lemon juice, red wine vinegar, garlic and spices. Pour dressing over the chicken salad. Fresh chopped parsley

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Just Now Step Three: Add the chopped parsley and crumbled feta cheese. Mix the ingredients together. Step Four: In a separate bowl, combine the lemon juice, olive oil, vinegar, …

Reviews: 2
Category: Appetizer, Main Course, Side Dish
Cuisine: Italian, Mediterranean, Pasta
Total Time: 30 mins
1. In a medium bowl mix together lemon juice, olive oil, white vinegar, onion powder, garlic powder, salt and pepper until well combined. Transfer dressing into the large bowl and stir to combine all ingredients. Set aside.
2. Cut the cucumber in half lengthwise and use a spoon to scoop out and discard the seeds. Chop the cucumber, red onion, green pepper into pieces of similar size. Transfer into a large bowl.

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9 hours ago Step 1. Heat the broth and oregano in a 2-quart saucepan over medium-high heat to a boil. Stir in the barley. Reduce the heat to low. Cover and cook for 45 minutes or until the barley is tender but still chewy. Spread the barley in a thin layer on a large plate and let cool for 15 minutes. Step 2. Beat the lemon juice, lemon zest and olive oil

Rating: 5/5(1)
Total Time: 2 hrs 15 mins
Servings: 12
Calories: 167 per serving

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8 hours ago Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover. Let couscous stand until tender, 5 minutes and then …

Rating: 4/5(408)
Total Time: 30 mins
Category: Salad
Calories: 203 per serving
1. Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
2. Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.
3. Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.

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8 hours ago Dressing and Marinade: In a medium bowl, whisk together olive oil, lemon juice, vinegar, water, parsley, oregano, basil, garlic, salt and pepper. You can either marinate the …

Cuisine: American
Total Time: 45 mins
Servings: 8
Calories: 164 per serving
1. In a medium bowl, whisk together olive oil, lemon juice, vinegar, water, parsley, oregano, basil, garlic, salt and pepper.
2. You can either marinate the chicken with half of the dressing for 30 minutes to 2 hours in a baggie in the refrigerator or you can save the mixture and use it all as a dressing.
3. If marinating; when the chicken is ready, place the chicken in a skillet and cook the chicken until the center reaches 160 degrees.
4. Allow the chicken to cool.

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3 hours ago Themes / Mediterranean salad recipes with parsley (0) Bengali experiments. Bengali experiments, Mostly Bengali recipes with some experimental ones too, cuisine. July 4th Recipes - All American Food! July 4th Recipes - All American Food!, Spice …

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1 hours ago When cool enough to handle, crumble or coarsely chop falafel. In a small bowl, mix sour cream, cucumber, milk, parsley and salt. In a large bowl, combine romaine and spinach; transfer to a …

1. Prepare and cook falafel according to package directions.
2. When cool enough to handle, crumble or coarsely chop falafel., In a small bowl, mix sour cream, cucumber, milk, parsley and salt.
3. In a large bowl, combine romaine and spinach; transfer to a platter.
4. Arrange crumbled falafel and remaining ingredients over greens.

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5 hours ago This Mediterranean pasta salad is loaded with fresh arugula, roasted red peppers, sun-dried tomatoes, crumbled feta cheese, marinated artichoke hearts, Kalamata …

Ratings: 8
Servings: 4
Cuisine: Italian
Category: Salad
1. Cook the pasta according to package directions. (I usually cook it one minute less). Then, drain it and rinse it under cold water to stop the cooking process.
2. In a mason jar, combine the extra virgin olive oil, white wine vinegar, water, garlic, dried oregano, dried basil, and salt. Place the lid on the mason jar and shake to combine.
3. In a large serving bowl combine the prepared pasta, arugula, artichoke hearts, sun-dried tomatoes, olives, feta cheese, red bell peppers, and parsley.

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4 hours ago Place barley in a pot and add water and a pinch of salt. Bring to a boil over high heat. Reduce the heat, cover the pot and simmer for 10 minutes. Remove from heat and allow to rest for 5 …

Cuisine: Mediterranean, Vegetarian
Category: Main Course, Salad
Servings: 5
Estimated Reading Time: 5 mins
1. Place barley in a pot and add water and a pinch of salt. Bring to a boil over high heat.
2. Reduce the heat, cover the pot and simmer for 10 minutes. Remove from heat and allow to rest for 5 minutes. Drain excess water, fluff with a fork, and transfer to a large bowl. Allow to cool slightly.
3. Place garbanzo beans, bell pepper, parsley, feta cheese, and almonds in the bowl with the slightly cooled barley. Add vinaigrette. Using a spatula, fold until well-combined. Season with salt and pepper to taste. Enjoy!

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Just Now Parsley. You can use either curly or flat leaf parsley. Wash it well and then spin it dry. Remove the stems and chop it only roughly so that there …

Rating: 5/5(6)
Total Time: 50 mins
Category: Side Dish
Calories: 211 per serving
1. Preheat oven to 350 degrees F. Combine eggplant garlic and ½ teaspoon salt in a large bowl. Drizzle 1 tablespoon oil over it and toss to coat.
2. Spread the eggplant and garlic out on a large rimmed baking sheet. Roast until the eggplant is tender and browned on the bottom and the garlic is soft, about 30 minutes.
3. Remove softened garlic from their papery skins using a fork or tongs and place in a large bowl. Add the remaining ½ teaspoon salt and the remaining 2 tablespoons oil. Mash garlic with a fork.
4. Whisk in lemon juice and Dijon mustard to make the dressing.

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6 hours ago 1. Rinse quinoa in a fine mesh sieve with cool water until no longer foamy. 2. Combine water and quinoa in medium saucepan and bring to a simmer. Reduce heat and …

Rating: 5/5(9)
Calories: 385 per serving
Category: Salad
1. Combine 2 ½ cups water and quinoa and bring to a simmer over high heat. Cover, reduce heat to low to maintain a simmer and cook until the quinoa is tender and absorbs all of the liquid, 15 to 20 minutes.
2. Mash garlic with 1 teaspoon of the salt on a cutting board with the side of a chef’s knife. Scrape into a large bowl. Whisk in oil, lemon juice and the remaining ½ teaspoon salt. Add hot quinoa to the dressing and let cool, about 30 minutes.
3. Stir in cucumber, parsley, tomatoes, mint, feta, olives and pine nuts. Chill or serve immediately.

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8 hours ago Instructions. In the bowl of a food processor or in a mortar with a pestle, pulse or pound the parsley, onion, garlic, and capers to a paste. Add the breadcrumbs and toss or pulse to combine. Slowly add the olive oil, lemon juice, and vinegar in alternating streams, pulsing or pounding well after each addition.

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3 hours ago 4. Meanwhile, chop parsley, tomatoes and green onions into small pieces; set aside. 5. For dressing, in food processor, puree remaining 8 garlic cloves with 2 teaspoons salt. Add remaining ¼ cup lemon juice, ¼ cup olive oil and balsamic vinegar; pulse …

Cuisine Type: Mediterranean
Menu Part: Entree
Ingredients: Chicken
Serves: 12

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7 hours ago Mediterranean Eggplant Salad mixes grilled eggplant with fresh tomatoes, mint, parsley, green onion, bell pepper and tossed with olive oil, lemon juice, za’atar and crushed …

Rating: 4.8/5(3)
Category: Salad, Side Dish
Cuisine: Mediterranean, Lebanese
Total Time: 40 mins
1. Heat the grill to medium heat. Slice the eggplant into rounds. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt, pepper and za'atar {the za'atar is optional}.
2. Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into small pieces.
3. In a large bowl mix the eggplant with the remaining ingredients and toss lightly to combine.

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9 hours ago Mediterranean Barley Salad is a wonderful Trim Healthy Mama meal.It is an awesome make and take recipe. Loaded with healthy ingredients that will energize your body with whole grains and lean protein it is a great way to change up any cook out or potluck.

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2 hours ago Kosher salt and fresh ground black pepper to taste. Instructions. Add the dry lentils to a mesh strainer and rinse with water. Place them In a …

Reviews: 278
Calories: 165 per serving
Category: Salads
1. Add the dry lentils to a mesh strainer and rinse with water. Place them In a medium sized saucepan with 3 cups of water and bring to a boil. Once boiling cover with a lid, reduce the heat and simmer for 20 minutes or until tender, but not mushy. Drain the lentils of any excess water and add them to a serving bowl, letting them cool while you prepare the remainder of the salad.
2. Whisk together the ingredients for the vinaigrette and set aside.
3. Add the remaining salad ingredients to the cooled lentils along with the vinaigrette. Gently stir everything together until combined. Taste for seasoning and serve or cover and refrigerate until ready to serve.

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6 hours ago Pre-heat grill to medium heat. Drizzle eggplant with the 3 Tablespoons olive oil and grill until tender and browned, about 5 minutes per side. Let cool completely and then dice …

1. Chop the eggplant into 1-inch rounds. Sprinkle each eggplant slices with salt on both sides and let sit for 30 minutes {this helps to remove bitterness}. Rinse and pat dry with a paper towel.
2. Pre-heat grill to medium heat.
3. Drizzle eggplant with the 3 Tablespoons olive oil and grill until tender and browned, about 5 minutes per side. Let cool completely and then dice up the eggplant.
4. In a large bowl combing the eggplant, chickpeas, tomatoes, cucumber, green onions and parsley and mix.

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5 hours ago Parsley: parsley adds fresh flavor to this recipe & you'll need 2 tablespoons of chopped parsley (flat leaf parsley is recommended) The dressing for this salad is a classic mix of olive oil, lemon juice, garlic powder and salt & pepper. How to Make Mediterranean Chickpea Salad . This is a quick salad recipe that only takes about 10 minutes to

Servings: 8
Total Time: 10 mins
Category: Main Course

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6 hours ago Drain the rice and spread out on a lined cookie sheet to cool completely. Whisk together the the oil, juices and spices. Add salt and pepper to taste. Add the nuts, currants, …

Rating: 4.5/5(3)
Servings: 8
Cuisine: American
Category: Salad
1. Toast the rice in a dry saute pan over medium heat until the rice is opaque and you begin to smell the rice.
2. Add the rice and a 2 teaspoons salt to 4 quarts of boiling water. Boil uncovered for about 8 minutes or until the rice is tender. Drain the rice and spread out on a lined cookie sheet to cool completely.
3. Whisk together the the oil, juices and spices.
4. Add salt and pepper to taste.

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2 hours ago Add 1 teaspoon kosher salt to 1 ½ cups water and bring it to a boil. Place the bulgur wheat in a bowl and pour over the boiling salted water. Cover and allow to sit until …

Rating: 4.4/5(5)
Category: Salad
Cuisine: Mediterranean
Total Time: 20 mins
1. Add 1 teaspoon kosher salt to 1 ½ cups water and bring it to a boil. Place the bulgur wheat in a bowl and pour over the boiling salted water. Cover and allow to sit until tender: about 7 minutes for fine-grind and 15 minutes for medium-grind bulgur.
2. Meanwhile, finely dice the tomatoes, removing the core and seeds. Thinly slice the green onions and mince the garlic. Chop the fresh parsley and fresh mint. Zest 1 lemon.
3. When the bulgur is finished, fluff it with a fork. Add tomatoes, green onions, garlic, parsley, mint, lemon zest, olive oil, lemon juice, a few pinches kosher salt, and fresh ground pepper. Stir gently to combine. Serve with additional lemon wedges.

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9 hours ago Place the corn, carrots, chopped roasted peppers, olives and parsley in a large bowl. Combine the ingredients using a large spoon. Make the dressing by mixing lemon juice, …

1. Place the corn, carrots, chopped roasted peppers, olives and parsley in a large bowl. Combine the ingredients using a large spoon.
2. Make the dressing by mixing lemon juice, olive oil, Aleppo pepper and salt in a small jar.
3. Pour over the salad and mix well.
4. Cover and refrigerate for 30 minutes for the flavors to combine.

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Directions In a jar with tight-fitting lid, combine the oil, lemon juice, garlic, salt and pepper; cover and shake well. In a large serving bowl, toss the romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss.

What are some recipes for parsley?

Directions. Simmer covered for about 20 minutes or until tender. Drain potatoes and place them in a bowl add two teaspoons of oil& toss. In a non stick frypan add the remaining oil over medium heat. Add garlic,cook approximately 1 minute. Add parsley, salt& pepper, mix well. Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.

What is parsley salad?

A common vegetarian parsley salad is a Lebanese dish called tabbouleh that features wheat berries, onions and tomatoes. The wheat berries are cooked and added to the dish at the end. The cold salad can be modified to individual preference by adding cucumber, mint leaves or olives.

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