452 parsley pea salad Recipes

fusilli, frozen baby peas, thawed, sliced black olives, cubed genoa salami, chopped green onion, chopped celery, chopped fresh parsley, italian salad dressing mix, mayonnaise, sour cream, milk

peas, frozen, radishes, chopped, olive oil, lemon juice, white wine vinegar, salt, pepper, parsley, minced, shallot, minced

baby carrots, peeled and trimmed , leaving a small amount of green stems, spring onions, trimmed and split in half lengthwise, white and green parts, extra-virgin olive oil, sea salt, freshly ground pepper, head bibb lettuce, washed and drained, green pea vinaigrette, fresh herb leaves (such as parsley, chervil, mint, and tarragon)

parsley sprigs, divided, reduced-sodium chicken broth, garlic clove, minced, unflavored gelatin (from 1 envelope), water, baked ham, cut into 1/2-inch cubes (2 cups), mayonnaise, dijon mustard, white-wine vinegar, celery ribs, finely chopped (1 cup), chopped cornichons or sour gherkins, boiled potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups), frozen baby peas, thawed, chopped marjoram, extra-virgin olive oil, garnish: celery leaves

salad oil, cider vinegar, diced cooked chicken (can use more if desired), cooked rice, pineapple tidbits, drained, mandarin orange, drained, chopped celery, blanched snow peas, salted peanuts, raisins, chopped fresh parsley, salt and pepper

whole chicken breast, poached , boned, and skinned (or 1/2 lb lean cooked veal), potato, boiled in their skins and peeled, cucumbers (in brine), peas, cooked (fresh or frozen ), onion, finely chopped, mayonnaise, hard-boiled eggs, peeled and quartered, black greek olives, parsley

sherry vinegar, lemon juice, extra-virgin olive oil, salt, dijon mustard, freshly ground black pepper, garlic cloves, minced, sliced asparagus (about 1/2 lb), baby spinach leaves, torn boston lettuce, frozen petite green peas, thawed, julienne-cut red bell pepper, julienne-cut yellow bell pepper, thick) red onion wedges, chopped fresh parsley, chopped fresh basil

peas or 1 1/2 cups green beans, cold cooked quinoa, crumbled low-fat goat cheese, chopped fresh parsley, chopped mint or 1/4 cup basil, chopped fresh tarragon, chopped shallot, lemon juice, extra virgin olive oil, toasted cooled pine nuts

peas (fresh, or frozen plus 2 cups boiling water), cooked quinoa, cooled, red bell pepper, diced, green onion, thinly sliced (spring onions), cucumber, seeded and diced, green pistachios, shelled, hempseed nuts, shelled, fresh parsley, chopped (or sub cilantro or basil or.. ), sea salt

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

soy sauce, water, chopped fresh parsley, rice vinegar, ground ginger, sugar, garlic, finely minced or pressed, toasted sesame oil (dark ), boneless beef sirloin or 1 1/2 lbs flank steaks, salad greens, snow peas , julienned (or sugar snap peas,halved), carrot , julienned, cucumber, sliced, tomato, diced (or use halved cherry tomatoes), baby corn, halved or quartered lengthwise,depending on size

dried black-eyes peas , picked over and rinsed, water, extra-virgin olive oil, lemon juice, coarsely ground walnuts, garlic clove, minced, salt and pepper, torn purslane (optional), coarsely chopped flat leaf parsley, coarsely chopped arugula, pomegranate seeds

coriander seed (toasted and ground ), cumin seeds (toasted and ground ), kosher salt, olive oil, sea scallops, cilantro sprigs, chick peas, soaked and cooked, or if using canned, drained and rinsed, serrano peppers, grilled, peeled, seeded and julienned, red pepper , brunoise, yellow pepper , brunoise, ground cumin, fresh lemon juice, extra virgin olive oil, cayenne pepper, chopped flat leaf parsley, chopped chives, salt and freshly ground pepper, red peppers, juiced and strained, honey, saffron, chopped red onion, sherry vinegar, olive oil, salt and freshly ground pepper, cilantro leaves, chives, spinach leaves, canola oil

chickpeas, drained and rinsed, carrot, grated, red onion, diced, green bell pepper, diced, lemon juice, olive oil, salt & freshly ground black pepper, fresh parsley leaves, freshly chopped

salad oil, rice vinegar, sugar, soy sauce, grated gingerroot, tabasco sauce or 3 dashes hot pepper sauce, corkscrew macaroni, fresh pea pods, trimmed, cucumber , quartered lengthwise and sliced, carrots , cut into long strips, yellow peppers or 1 medium green pepper, cut into strips, sliced radish, green onion, sliced, fresh parsley, chopped peanuts

salad oil, good wine vinegar or mixture of vinegar & lemon juice, dry mustard, fresh ground pepper, diced hot cooked potatoes, diced cooked or canned beets, bermuda onion, finely sliced, before serving add, chopped capers, chopped dill pickle, ripe olives cut in lg . pieces from pit, the following, green peas, cooked, green beans, diced, flaked canned tuna or salmon, anchovies, green or black olives, parsley sprigs.

whole chicken breasts ( 4 pieces when cut in half), italian salad drrssing ( your favorite kind ), mayonaisse to bind, chopped onion to taste, salt , pepper to taste, options: use 1 or combos you like: red seedless grapes cut in half, toasted walnuts or pecans, chopped herbs such as fresh basil, cilantro, parsley, dill, frozen sweet green peas thawed, chopped fresh bell colored peppers

waxy potatoes, diced, shelled fresh peas (or frozen peas), cooked beetroots, diced (red beets), salt & freshly ground black pepper, two tsp chopped onion, chopped fresh parsley, four tbsp salad dressing (60ml) or salad cream, fresh parsley (to garnish )