1624 leaf parsley salad Recipes

olive oil, red wine vinegar, shallot, minced, garlic, minced, dijon mustard, salt, ground black pepper, flat-leaf parsley, leaves removed (about 5 cups), curly parsley, leaves removed (about 5 cups), snipped fresh chives

flat-leafed parsley leaves, olive oil (preferably extra-virgin), fresh lemon juice, umeboshi vinegar or salt

boiling water, lemon, salt, cracked bulgar wheat, fresh lemon juice (about two large lemonss), fresh cracked black pepper, extra-virgin olive oil, adobe seasoning (must have, don tsp skip), ripe avocados, peeled, seeded, cut in chunks, roma tomatoes, diced, chopped fresh flat leaf parsley (2 bunches easily), freshly chopped mint, green onions, thinly sliced, grated lemon rind off the other lemons you juiced, butter lettuce, separated in to leaves (lettuce cups if you will)

fresh lemon juice, dijon mustard, honey, extra-virgin olive oil, fresh flat-leaf parsley leaves, diced yellow bell pepper, diced red onion, halved grape tomatoes

fresh italian parsley (this is about 2 bunches) or 150 g flat leaf parsley (this is about 2 bunches) or 150 g fresh parsley, finely chopped. (this is about 2 bunches), spring onions (about 1 bunch) or 6 green onions, finely chopped (about 1 bunch), tomatoes, finely chopped, lemons , juice of (freshly squeeze), olive oil, bulgur (also know as bourghul in australia which is cracked wheat) or 1 cup burghul (also know as bourghul in australia which is cracked wheat), water, boiled, ground black pepper, salt

beets without greens, fresh flat-leaf parsley leaves, salt , or to taste, sugar , or to taste, black pepper, extra-virgin olive oil, balsamic vinegar

onions, thinly sliced, coarsely chopped flat-leaf parsley, ground sumac, lemon juice, extra-virgin olive oil, salt, freshly ground black pepper

baby fennel, trimmed and thinly sliced, flat-leaf parsley leaves, orange juice, olive oil, seeded mustard, sea salt and cracked black pepper

diagonally sliced celery, baby arugula, fresh flat-leaf parsley leaves, coarsely chopped celery leaves, fresh lemon juice, extra-virgin olive oil, freshly ground black pepper, kosher salt, shaved fresh parmigiano-reggiano cheese

olive oil, fresh lemon juice, chopped shallot, tomatoes (preferably assorted heirloom varieties), halved or quartered if large, tender purslane sprigs and leaves (from a 1-lb bunch), flat-leaf parsley leaves (from 2 large bunches)

chickpeas , drained and rinsed, red onion , cut into thin wedges, cucumber , halved lengthways and sliced diagonally, a small bunch flat-leaf parsley , roughly chopped, feta cheese , crumbled, extra virgin olive oil, a small handful basil leaves , roughly chopped, salt and 1/4 lemon squeezed

lemon juice, lemon zest, honey, sesame oil (dark or toasted ), walnut oil, salt, fresh flat leaf parsley (4 oz), toasted sesame seeds

tahini, garlic cloves, minced, green chili, minced, salt, lemon , juice of, flat leaf parsley, chopped, water

fresh chicken broth, dry white wine, onion, sliced, celery rib, cut into 3 pieces, bay leaf, unwaxed lemons, black peppercorns, chicken breasts (about 1 lb 5 oz), dried eggs , pasta shapes, artichoke hearts , halved (optional may use frozen and thawed), roughly chopped flat leaf parsley, canned premium tuna, drained, capers, rinsed, lemon juice, canned anchovy fillets, rinsed and finely chopped, mayonnaise, cayenne pepper, canned anchovy fillets, rinsed and chopped, scallions, thinly sliced, grated small unwaxed lemon , zest of, caper, chopped flat leaf parsley, salad leaves and cherry tomatoes, to serve (grape tomatoes may be used)

frim zucchini, tomatoes, chopped flat-leaf italian parsley, chopped fresh curly-leaf parsley, salt, fresh basil leaf, good quality vinegar or 1/2 cup fresh lemon juice, salt & freshly ground black pepper, good quality olive oil or 3/4 cup vegetable oil

peeled, seeded, and sliced cucumber (about 2 cucumbers), white wine vinegar, salt, freshly ground black pepper, beans, black beans, drained and rinsed well, stemmed, seeded, deveined, and diced red bell pepper, stemmed, seeded, deveined, and diced, orange bell pepper, stemmed, seeded, deveined, and diced yellow bell pepper, diced red onion, chopped fresh italian flat-leaf parsley, fresh lime juice (about 2 medium limes), olive oil, dried oregano, honey, ground cumin, barbecue ranch dressing, barbecue sauce, mayonnaise, nonfat yogurt, buttermilk, white wine vinegar, garlic powder, onion powder, cayenne pepper, paprika, chopped chives, fresh italian flat-leaf parsley, salad, torn romaine lettuce leaves (about 5 oz), vine-ripened tomatoes, quartered, thawed frozen corn or fresh cooked corn kernels, warm grilled , rotisserie, or fried chicken

fennel bulbs, trimmed and thinly sliced, flat leaf parsley, orange juice, olive oil, grainy mustard, sea salt, cracked black pepper

chickpeas, drained and rinsed (about 2 cups), loosely packed fresh flat leaf parsley, very coarsely chopped, loosely packed shredded carrot (from about 1 large carrot), sliced radish (about 6 medium), chopped scallion, white and green parts (about 4), fresh lemon juice, ground coriander, kosher salt & freshly ground black pepper, extra-virgin olive oil, crumbled feta cheese (optional) or 1/3 cup toasted pine nuts (optional)