Parsley Whole Grain Salad Recipes

PARSLEY CHIMICHURRI

Steps:

• Combine water and kosher salt in a small saucepan and heat until dissolved. Remove from heat and allow to cool.
• In a large bowl, stir together the minced garlic, finely chopped Italian parsley, finely chopped oregano and red pepper flakes. Whisk in red wine vinegar, followed by olive oil and then the salt water. Taste and add additional red pepper flakes if desired. Serve immediately. Store refrigerated for 2 to 3 weeks.

PARSLEY-WHOLE GRAIN SALAD

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.

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.

GRILLED WHOLE-WHEAT PITA SALAD WITH PARSLEY-GARLIC DRESSING

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.

TABBOULEH

Steps:

• Cook and cool whole grain according to package directions or read How to Cook Whole Grains.
• In large bowl, toss together cooked whole grains, parsley, tomatoes, green onions and mint.
• In small jar with tight fitting lid, combine canola oil, lemon juice, salt and ground pepper. Secure lid and shake swell to blend thoroughly.
• Pour dressing over salad and mix well.
• Rest for one hour before serving to allow flavors to blend and parsley to soften somewhat.