WATERCRESS SALAD WITH LIME DRESSING
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.
PARSLEY SALAD
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.
PARSLEY, MINT AND WATERCRESS SALAD WITH GARLIC
One of the most popular greens in Mexico, peppery watercress joins here with the fresh tastes of parsley and mint; an exotic and interesting combination that is also a good way to use up any excess herbs in your garden. Parboiling the garlic mellows its sharpness and heightens the earthy flavor and buttery consistency.
Provided by Witch Doctor
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a small saucepan three-fourths full of water to a boil and add table salt to taste. Add the garlic and parboil for about 3 minutes to soften slightly and mellow the flavor. Drain and let cool.
- Place the cooled garlic in a small bowl and add the oil, lemon juice, sea salt and pepper. Whisk to dissolve the sea salt and form a dressing.
- In a salad bowl, combine the parsley, mint and watercress. Drizzle the dressing over the greens and toss to coat evenly. Serve immediately.
Nutrition Facts : Calories 256.8, Fat 27.1, SaturatedFat 3.7, Sodium 393.4, Carbohydrate 4.2, Fiber 0.3, Sugar 0.3, Protein 0.9
TABOULI (LEBANESE BULGHUR, PARSLEY, AND MINT SALAD)
Tabouli is a Lebanese salad and is often served as part of a meza appetizer assortment, as well as on its own. This is my cousin's recipe, and according to her, you NEVER put garlic in tabouli, and there is no place in it for celery, cucumber, or any of the myriad of other ingredients with which some people like to adulterate it "to make it different". I agree with her wholeheartedly. This doesn't need anything else; just season it well with the salt, pepper, lemon, and olive oil.
Provided by Toby Jermain
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- This recipe is a breeze if you have a food processor, a little more work if you don't.
- If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
- Repeat with green onions, and add it bowl.
- Chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
- If you are making this for company, you might want to chop everything by hand.
- It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
- Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
- Drain and squeeze as dry as possible, and combine with vegetables.
- Drizzle with lemon juice and olive oil.
- Add salt and pepper to taste, and toss thoroughly.
- You can be quite generous with the pepper.
- Refrigerate for about an hour, taste, and adjust salt and pepper.
- In addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.
Nutrition Facts : Calories 218.3, Fat 18.4, SaturatedFat 2.5, Sodium 14.5, Carbohydrate 13.6, Fiber 3.6, Sugar 3.8, Protein 2.6
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