Parsley Salad With Country Ham Tomatoes And Asiago Recipes

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TOMATO SALAD WITH PARSLEY VINAIGRETTE



Tomato Salad with Parsley Vinaigrette image

Give tomatoes a flavor boost with this fast salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

1/2 cup fresh parsley
1/3 cup olive oil
3 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove
Coarse salt and ground pepper
6 plum tomatoes, cored and quartered

Steps:

  • In a blender, combine parsley, oil, vinegar, mustard, and garlic; season with salt and pepper, and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette, and serve.

Nutrition Facts : Calories 92 g, Fat 9 g, Protein 1 g

EASY PARSLEY SALAD (TABBOULEH) RECIPE



Easy Parsley Salad (Tabbouleh) Recipe image

A light and refreshing salad with parsley, mint, tomatoes, cucumber and green onions. A good splash of olive oil and lemon juice finish it off beautifully. This is the food you feel good about. Refrigerate for a couple of hours to bring up more flavors. It holds nicely in the fridge, so you can make it ahead. Works great for picnics or potlucks. Note: if not on Whole30, you can also add 1/2 - 1 cup of cooked couscous or bulgur.

Provided by Alena Tarasevich

Time 25m

Yield 7 servings

Number Of Ingredients 9

4 cups parsley (finely chopped, I had 3 bunches)
1 1/4 cup mint (finely chopped, I had 1 bunch)
1/2 cup green onions (finely chopped)
1 cucumber (small, finely chopped, I used Persian cucumber)
3 1/2 cups tomatoes (chopped, I used cherry tomatoes)
1/3 cup olive oil
1/3 cup lemon juice (freshly squeezed)
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Instructions

CREAMY HERBED CHICKEN AND ARUGULA PASTA SALAD WITH ASIAGO



Creamy Herbed Chicken and Arugula Pasta Salad with Asiago image

Grilled chicken is tossed with pasta, arugula, Asiago cheese and a creamy dressing loaded with fresh herbs.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh chives
3 tablespoons sour cream
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon olive oil
One 8-ounce boneless, skinless chicken breast
8 ounces dried cavatappi
6 cups loosely packed arugula
1/2 cup shredded Asiago cheese
1/4 cup finely chopped red onion

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
  • Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

COUNTRY SALAD (LIDIA BASTIANICH)



Country Salad (Lidia Bastianich) image

In 'Lidia Cooks From the Heart of Italy'. From the Trentino-Alto Adige region. If you cannot get real Italian Asiago, Ms. Lidia recommends using fresh Grana Padano or good mild American cheddar.

Provided by ratherbeswimmin

Categories     European

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb cauliflower
3/4 lb small red potato
1 large crisp apple (1/2 lb. or so)
8 small radishes (about 6 ounces)
1 cup red onion, 1/4-inch dice
8 ounces imported italian asiago cheese, rind removed, cut in 1/4-inch cubes
1/2 cup toasted coarsely chopped walnuts
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3 tablespoons cider vinegar
1 tablespoon chopped fresh Italian parsley

Steps:

  • Fill a pot or saucepan with 3 quarts water, and heat it to boiling.
  • Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
  • Lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
  • As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy.
  • Drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower.
  • Peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl.
  • Trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of Asiago, and toasted walnuts.
  • Sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.

Nutrition Facts : Calories 237.7, Fat 15.6, SaturatedFat 1.9, Sodium 320.1, Carbohydrate 23, Fiber 5.1, Sugar 7.4, Protein 4.5

PARSLEY SALAD WITH COUNTRY HAM, TOMATOES AND ASIAGO



Parsley Salad With Country Ham, Tomatoes and Asiago image

Provided by Amanda Hesser

Categories     salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 plum tomatoes
1/4 cup plus 2 tablespoons olive oil
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 tablespoons lemon juice
4 cups loosely packed flat-leaf parsley leaves
3/4 cup croutons, made with country bread
3 tablespoons grated Wisconsin asiago or Parmesan
4 paper-thin slices Smithfield country ham or prosciutto

Steps:

  • The night before serving, prepare the tomatoes: preheat the oven to its lowest setting, about 160 degrees. In a medium bowl, combine the tomatoes with 2 tablespoons olive oil and the sugar. Season to taste with salt and pepper. Arrange tomatoes on a baking rack fitted on top of a baking sheet. Bake overnight, 6 to 8 hours, until the tomatoes are shriveled and partially dried. Remove from oven, and let cool. Thinly slice, drain juices and reserve.
  • In a small bowl, whisk remaining olive oil, garlic and lemon juice. Season to taste with salt and pepper. In a large bowl, combine parsley, croutons, cheese and tomatoes. Slowly add dressing; toss until coated. Place a slice of ham on each of 4 plates; mound salad on top of each slice. Serve.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 627 milligrams, Sugar 3 grams

PARSLEY SALAD WITH COUNTRY HAM, TOMATOES AND ASIAGO



Parsley Salad With Country Ham, Tomatoes and Asiago image

Provided by Amanda Hesser

Categories     salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 plum tomatoes
1/4 cup plus 2 tablespoons olive oil
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 tablespoons lemon juice
4 cups loosely packed flat-leaf parsley leaves
3/4 cup croutons, made with country bread
3 tablespoons grated Wisconsin asiago or Parmesan
4 paper-thin slices Smithfield country ham or prosciutto

Steps:

  • The night before serving, prepare the tomatoes: preheat the oven to its lowest setting, about 160 degrees. In a medium bowl, combine the tomatoes with 2 tablespoons olive oil and the sugar. Season to taste with salt and pepper. Arrange tomatoes on a baking rack fitted on top of a baking sheet. Bake overnight, 6 to 8 hours, until the tomatoes are shriveled and partially dried. Remove from oven, and let cool. Thinly slice, drain juices and reserve.
  • In a small bowl, whisk remaining olive oil, garlic and lemon juice. Season to taste with salt and pepper. In a large bowl, combine parsley, croutons, cheese and tomatoes. Slowly add dressing; toss until coated. Place a slice of ham on each of 4 plates; mound salad on top of each slice. Serve.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 627 milligrams, Sugar 3 grams

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