Best Onion And Parsley Salad Recipes
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.
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
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.
TUNA, RED ONION, AND PARSLEY SALAD
This is my take on a salad featured in Bon Appetit. While I use a combination of fat-free mayonnaise and sour cream to make this consistent with the WW Core program, you should feel free to simply use 1/4 cup of your mayonnaise of choice. Please note cooking time is chilling time.
Provided by justcallmetoni
Categories Lunch/Snacks
Time 38m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using a fork first four ingredients in medium bowl to blend.
- Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper.
- Cover and refrigerate; chill for a minimum of 30 minutes to let the flavors blend. Can be prepared up to 6 hours ahead.
Nutrition Facts : Calories 76.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 14.3, Sodium 253.1, Carbohydrate 5.6, Fiber 1.1, Sugar 2.7, Protein 11.6
QUICK VIDALIA ONION, MUSHROOM AND PARSLEY SALAD
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
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
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.
WHITE BEAN SALAD WITH RED ONION AND PARSLEY
Make and share this White Bean Salad with Red Onion and Parsley recipe from Food.com.
Provided by BeckyF
Categories Greens
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- WHITE BEAN SALAD WITH RED ONION AND PARSLEY: In sieve or colander, rinse beans under cold running water; drain.
- Thinly slice onion and separate into rings.
- In salad bowl, combine beans, onion, radishes, garlic, parsley and vinaigrette; toss to mix.
- Season with salt and pepper to taste.
- (Salad can be prepared to this point and refrigerated for up to 1 day.) At serving time, arrange salad on a bed of red lettuce.
- Makes 4 to 6 servings.
- CLASSIC VINAIGRETTE: In bowl, whisk together vinegar, mustard, salt and pepper to taste; Stir in fresh herbs (if using).
- Cover and refrigerate for up to 1 weel.
- Makes about 1 cup.
- KEEP THIS DRESSING ON HAND IN THE REFRIGERATOR TO USE ON A VARIETY OF SALADS.
- RECIPE CAN BE DOUBLED.
Nutrition Facts : Calories 487.4, Fat 41.8, SaturatedFat 5.4, Sodium 858.2, Carbohydrate 23, Fiber 6.5, Sugar 3.6, Protein 7.6
PARSLEY, RED ONION, AND POMEGRANATE SALAD
Provided by Yotam Ottolenghi
Categories Salad Side Low Carb Vegetarian Quick & Easy Low Cal Lunch Spring Summer Pomegranate Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 9
Steps:
- Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes.
- Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.
- Just before serving, toss in parsley and pomegranate seeds; season with salt.
TUNA, RED ONION, AND PARSLEY SALAD
Categories Salad Onion No-Cook Low Fat Quick & Easy Mayonnaise Tuna Celery Summer Endive Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk first 3 ingredients in medium bowl to blend. Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Spoon salad onto endive; place on platter. Garnish with parsley and serve.
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
PARSLEY, ONION, AND LEMON SALAD
Make and share this Parsley, Onion, and Lemon Salad recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, toss all the ingredients together, then cover and chill lightly.
Nutrition Facts : Calories 40.7, Fat 0.3, SaturatedFat 0.1, Sodium 5.3, Carbohydrate 11.6, Fiber 3.1, Sugar 3.7, Protein 1.4
CHOPPED SALAD OF CUCUMBER, RED ONION, LEMON, AND PARSLEY
Categories Salad Onion Low Fat Vegetarian Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Lemon Cucumber Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a bowl combine the cucumber, the onion, the lemon, and the parsley and season the mixture with salt and pepper. Drizzle the salad with the oil, toss it gently to coat it well, and serve it garnished with the lemon slices.
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