Best 7 Parsley Red Onion And Pomegranate Salad Recipes
Parsley, red onion, and pomegranate salad is a refreshing and flavorful dish that is perfect for any occasion. This salad is packed with nutrients, including vitamins A and C, and is a good source of fiber. The combination of parsley, red onion, and pomegranate creates a unique flavor profile that is both sweet and tangy. This salad also makes a beautiful presentation, making it perfect for a party or potluck.
Here are our top 7 tried and tested recipes!
PARSLEY, RED ONION, AND POMEGRANATE SALAD
Provided by Yotam Ottolenghi
Categories Salad Side Low Carb Vegetarian Quick & Easy Low Cal Lunch Spring Summer Pomegranate Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 9
Steps:
- Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes.
- Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.
- Just before serving, toss in parsley and pomegranate seeds; season with salt.
BEAN, RED ONION, AND PARSLEY SALAD
The protein-packed beans make this parsley salad a little heartier than most.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a bowl, combine beans, onion, parsley, extra-virgin olive oil, and red-wine vinegar. Season with salt and pepper.
Nutrition Facts : Calories 227 g, Fat 8 g, Fiber 8 g, Protein 8 g
FENNEL, RED ONION, AND PARSLEY SALAD
Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
- Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.
RED ONION, PARSLEY, AND PRESERVED LEMON SALAD
Categories Salad Onion Side Vegetarian Wheat/Gluten-Free Lemon Summer Parsley Gourmet Vegan Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a first course
Number Of Ingredients 13
Steps:
- To prepare salad:
- In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.
- To make Paula Wolfert's Seven-Day Preserved Lemons:
- Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months. Makes 4 preserved lemons.
RED ONION AND POMEGRANATE RELISH
I saw the idea on a cooking show but could not locate it anywhere online so I decided to experiment and came up with this recipe. It is so simple that I probably shouldn't post it but it is a nice accompaniment to many dishes. With the Pomegranate Arils the dish just sparkles and is very festive looking.
Provided by HuldaW
Categories Onions
Time 50m
Yield 1 salad, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine pomegranate and lemon juices with balsamic vinegar and honey and stir to combine.
- Slice onion in half then in thin slices.
- Grind salt and pepper to taste
- Toss all together.
- Cover and refrigerate at least an half hour stirring every ten to fifteen minutes.
- Add pomegranate arils before serving.
Nutrition Facts : Calories 32.4, Sodium 1.1, Carbohydrate 8.5, Fiber 0.4, Sugar 6.9, Protein 0.3
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
PARSLEY AND ONION SALAD
This is a typical Middle Eastern salad that goes great with grilled meats. The onions are pre-soaked to take away the bite, but if you have sweet onions on hand, you can skip this step. I love the flavor of sumac, and it really adds something to this dish.
Provided by Sascha
Categories Onions
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Soak the onions in 2 cups hot water for 4 minutes.
- Drain and spread to dry on paper towels.
- Transfer the onions to a mixing bowl.
- Add the remaining ingredients and mix together.
- Taste and adjust the seasoning if necessary.
Nutrition Facts : Calories 54.5, Fat 3.4, SaturatedFat 0.5, Sodium 2.8, Carbohydrate 6, Fiber 0.8, Sugar 2.5, Protein 0.6
Tips:
- For the best flavor, use fresh, ripe ingredients. If your parsley is a bit wilted, soak it in cold water for a few minutes to revive it.
- If you don't have pomegranate molasses, you can make your own by simmering pomegranate juice with sugar and lemon juice until it thickens. Or, you can substitute balsamic vinegar or another sweet and tangy vinegar.
- To make the dressing ahead of time, simply whisk together the ingredients and store it in a jar in the refrigerator for up to 3 days. When you're ready to use it, just shake it up and pour it over the salad.
- This salad is a great way to use up leftover roasted vegetables. Simply add them to the salad along with the parsley, red onion, and pomegranate seeds.
- For a more substantial salad, add some grilled chicken, shrimp, or tofu.
Conclusion:
Parsley, red onion, and pomegranate salad is a refreshing, flavorful salad that is perfect for any occasion. It's easy to make and can be tailored to your own preferences. So next time you're looking for a healthy and delicious salad, give this one a try.
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