Mediterranean Parsley Salad Recipe Card

Steps:

• Heat oven to 400 degrees F.
• In a small bowl, toss cubed eggplant with the garlic and oil. Spread on sheet pan and place in preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning. Meanwhile, cook pasta according to directions and drain. Remove eggplant to a large nonmetallic bowl. Add pasta and stir in 1/2 cup of feta while pasta and eggplant are still warm. Set aside to cool while preparing other ingredients.
• Add in the rest of the ingredients except the romaine and gently stir to combine, adding remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of romaine on a large platter.

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.

Steps:

• Put half the olive oil in a frying pan and sauté the sliced peppers for 3-5 minutes until the skins start to blister and the peppers soften.
• Take off the heat and leave to cool slightly for a few minutes.
• Meanwhile, put the chickpeas, artichoke hearts, avocado and tomatoes in a large bowl.
• When the peppers have cooled slightly, add them to the other ingredients in the bowl.
• Sprinkle over the Zaatar seasoning, or make a reasonable substitute by combining thyme, marjoram, and sesame seeds with a bit of salt.
• Make the dressing by mixing up the other half of the olive oil and balsamic vinegar.
• Pour the dressing over the salad and mix well.
• Season with salt and pepper and sprinkle with the parsley.
• Serve either at room temperature or chilled.
• If you are making this ahead of time, leave out the avocados until just before serving or they will discolour.
• You can also spice up this salad by using a chilli-infused olive oil.

Steps:

• Preheat oven to 400 degrees.
• Add barley and chicken stock to a medium pot. Bring to a boil. Cover and simmer for 1 hour. Set aside.
• Place the chicken breast in a roasting pan, skin side up. Drizzle with 1 teaspoon olive oil and season with salt, pepper and garlic powder. Add about ¼ cup of water to the bottom of the pan. Roast at 400 degrees for 35 minutes or until the internal temperature reaches 160-165 degrees. Once the chicken is cool, discard the skin and bones and cut into cubes. Set aside.
• Add 1 tablespoon olive oil and garlic to a deep pot. Cook garlic on medium heat for 2 minutes. Add spinach and crushed red pepper flakes. Saute until spinach is wilted, about 5 minutes. Drain off any excess liquid and set aside.
• In a large bowl, combine the barley, cubed chicken, wilted spinach, grape tomatoes, red onion, kalamata olives, feta cheese and Italian dressing. Stir together and re-season if necessary. Serve at room temperature.

Steps:

• 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.
• 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.

Steps:

• Combine the feta, yogurt, olive oil, a pinch of salt and a few grinds of pepper in a mini food processor or blender. Puree until thick and smooth, scraping the sides of the bowl occasionally (the mixture will seem thick at first but will thin as you blend). Refrigerate while you make the salad.
• Combine the corn, cucumber, radishes, celery, olives and pickled peppers in a medium bowl. Add the vinegar, oregano and a pinch each of salt and pepper and let stand, about 10 minutes. Add the parsley and dill, toss and season with salt and pepper.
• Spread the yogurt sauce on a large plate or platter and top with the corn salad. Drizzle lightly with olive oil.

Steps:

• Cook fusilli according to package directions.
• Drain and rinse in cold water to cool.
• Combine fusilli with pepper, onion, parsley, olives, cheese and tomatoes.
• Add dressing and toss to coat.

Steps:

• Blanch the green beans in boiling, salted water until just tender, 3 to 4 minutes.
• Drain, refresh under cold water, then drain again.
• Pat dry and place in a large bowl with the chicken,celery,olives and parsley.
• Before serving, season with salt and pepper.
• Toss well with the lemon zest and the juice and olive oil.
• Arrange greens on individual plates and top with the chicken salad.
• Serve at room temperature.

Steps:

• Combine the tomatoes, bell pepper, cucumber, scallions, mint, cilantro and parsley in a bowl.
• Whisk together the olive oil and lemon juice.
• Pour over salad and toss to blend.
• Add salt and pepper.
• All measurements are versatile depending upon individual tastes!