Best Parsley And Mint Salad With Chipotle Vinaigrette Recipes

Mushroom Salad in Garlic and Parsley Vinaigrette image

Provided by Amy Finley

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

1 pound white button mushrooms, thinly sliced
Garlic and Parsley Vinaigrette, recipe follows
Salt and freshly ground black pepper
2 tablespoons finely chopped shallot (about 1 small)
1 large clove garlic, finely chopped
2 tablespoons freshly chopped parsley leaves
1 1/2 tablespoons country Dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly cracked black pepper
5 tablespoons olive oil

Steps:

Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

Grilled Vegetable Pasta Salad with Parsley Vinaigrette image

Provided by Food Network

Categories side-dish

Yield 4-6 servings

Number Of Ingredients 14

2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
6 tablespoons olive oil
1 cup finely chopped Italian parsley
1 garlic clove peeled
1 pound tri-colored fusilli pasta
1 1/2 tablespoons olive oil
1 small garlic clove, finely minced
2 tablespoons olive oil
2 large red bell peppers, seeded, cut in half
2 large ears fresh corn, husked
2 large zucchini, sliced (1/2-inch thick)
1 large red onion, sliced (1/3-inch)

Steps:

In a medium bowl, with a whisk, beat together 1 tablespoon vinegar, salt, pepper. Add 2 tablespoons olive oil and beat until emulsified. Add the other tablespoon of vinegar and 2 more tablespoons of olive oil and beat until emulsified. Top the mixture with the remaining 2 tablespoons of olive oil. Stir in parsley. Add the garlic clove. Refrigerate until ready to use. Cook pasta per package instructions, drain, rinse with cold water until cool, add to bowl and toss with olive oil and garlic clove. Set aside. Brush vegetables with olive oil. On a hot grill roast peppers, corn, zucchini and red onion until browned and tender. Remove from grill. Remove kernels from corn and roughly chop remaining vegetables. Toss grilled vegetables and reserved vinaigrette with pasta. Serve at room temperature.

Mint and Parsley Salad with Rice image

Yield serves 4

Number Of Ingredients 10

1 cup basmati rice
Salt
2 cups loosely packed chopped flat-leaf parsley
5 sprigs mint, chopped
7 scallions, thinly sliced
Juice of 1 to 1 1/2 lemons
5 tablespoons extra virgin olive oil
Black pepper
5 ripe and firm tomatoes, finely diced
1 Little Gem (baby romaine) lettuce (optional)

Steps:

Wash and rinse the basmati rice. Cook the rice in plenty of boiling salted water for about 10 to 20 minutes. (Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package and watch the rice carefully so it does not overcook.) When it is just tender, drain quickly and leave to cool.
Just before serving, mix the rice with the parsley, mint, and scallions. Dress with a mixture of lemon juice, olive oil, salt, and pepper and mix well. Serve on a flat plate, topped with the diced tomato lightly seasoned with salt.
Garnish, if you like, with a ring of lettuce leaves stuck around the edges of the salad.