Parsley Whole Grain Salad Recipes

Steps:

• Combine ingredients in a large bowl. Season to taste with salt and pepper. Salad can be refrigerated in an airtight container up to 1 day.

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:

• Combine vinegar, lemon juice, mustard, honey, garlic, onion, parsley, salt and pepper, to taste, and oil in a blender and blend until smooth. Pour half of the mixture into a large bowl, add the greens and lightly toss to coat. Top each pita with some of the greens and drizzle with more of the dressing before serving.

Steps:

• Place onion in a small bowl and cover with ice-cold water. Let soak 10 minutes. Drain and pat dry; set aside.
• Place bulgur in a fine-mesh sieve and rinse until water runs clear. Transfer to a large bowl. Add tomatoes and lemon zest and juice; stir to combine.
• Remove greens from radishes. Thinly slice radishes using a mandoline and finely chop greens. Add radishes and greens to bulgur mixture along with parsley, mint, spices, oil, and reserved onion. Season well with salt and stir to combine.

Steps:

• In a large bowl or sealable container, whisk the lemon zest and juice, oil, honey, tahini and some seasoning. Squeeze the grain pouch to separate the grains, then tip into the bowl along with the chickpeas, pomegranate seeds, tomatoes, herbs, almonds, spring onions and half the feta.
• Toss everything together in the bowl to coat in the dressing, then crumble over the remaining feta. Serve in bowls straight away, or cover the container and put in the fridge. Eat within 3 days.

Steps:

• Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
• Add tomatoes, purslane, and parsley, gently tossing to coat.