Parsley salads come in many varieties, from simple parsley potato salad to complex rice and parsley salad. They often feature lemon juice and olive oil dressings and can be served hot or cold, as a main course or side dish. Vegetarian options include tabbouleh with wheat berries, onions, and tomatoes.
Different types of parsley salads abound, from those with few ingredients such as parsley potato salad, to those that require more complex preparation, such as rice and parsley salad. Parsley salads lend themselves to a variety of flavor and vegetable combinations, such as those found in a mint-parsley salad with Persian cucumbers. They often feature dressings containing lemon juice and olive oil, such as the dressing that adds flavor to a cucumber, onion and parsley salad.
Lemons and olive oil are common ingredients in many parsley salads. The parsley and preserved lemon salad contains olive oil, mint leaves and preserved lemons. Preserved lemons can be made at home or found in Middle Eastern and gourmet food stores. The Radish and Parsley Salad with Lemon features radishes, celery leaves, and parsley dressed with lemon juice, olive oil, and salt.
Parsley salads can be made with Italian parsley, lemon juice and honey. Flavor is added by mixing in walnut oil, sesame oil, and toasted sesame seeds. The Mint Parsley Salad with Persian Cucumbers features a handful of mint leaves and Bibb lettuce bits. The Persian cucumbers are thinly sliced and the salad is drizzled with salad dressing.
Some parsley salads are served hot. Lemony Rice and Parsley Salad contains arborio rice and flat leaf parsley leaves. After preparing the rice, it is tossed with capers, sweet Italian chilli and olives. The salad is served hot with lemon wedges. Parsley Potato Salad with boiled and sliced potatoes dressed with parsley, olive oil and white wine vinegar. The salad is served warm.
Like many types of parsley salads, chickpea, carrot and parsley salad can be served as a main course or side dish. It can be made ahead and features chickpeas, roughly chopped parsley leaves, and chopped carrots. Radishes, shallots and lemon add even more flavor to this salad. The cucumber, onion and parsley salad has olive oil and lemon juice mixed with the salad greens and is topped with sprinkles of feta cheese.
Parsley can serve as the main leafy green of a salad instead of lettuce. Make heavier parsley salads using curly parsley leaves topped with shallots, cherry tomatoes, and mushrooms. The salad can be dressed with a Dijon mustard and wine vinegar dressing and toasted pine nuts.
Many parsley salads lend themselves to being served as vegetarian dishes. A common vegetarian parsley salad is a Lebanese dish called tabbouleh that contains wheat berries, onions, and tomatoes. Wheat berries are cooked and added to the dish at the end. The cold salad can be modified to individual preference by adding cucumber, mint leaves or olives.
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