rush-on. Serve with Mediterranean Couscous Salad.
Mediterranean Couscous Salad: Bring broth to
nto a cutting board.
PARSLEY SALAD:.
In a large bowl
Add the onions, spring onions, parsley and half the vinegar.
ash with a fork. Add parsley, olives and capers and toss
Combine falafel mix and 1/2 cup water in a bowl. Add finely chopped onions, potato and 1 1/2 tbsp parsley. Form into patties. Set aside.
In another bowl, combine tomatoes with remaining onions and parsley. Season and toss with 1 tbsp oil. Set aside.
Heat remaining oil in a frying pan over medium heat. Cook falafels for 5 mins, turning frequently, until golden brown on all sides. Serve with parsley salad, lemon wedges and yogurt.
Boil pasta in salted water until al dente.
Prepare vegetables as listed.
Drain and rinse all canned items.
Combine pasta, cheese, canned items, and fresh vegetables in a very large mixing bowl.
Add 3/4 of the bottle of salad dressing ( I use Bernstein's Restaurant Recipe Italian) and stir to combine.
Add parsley for extra color, add a splash of red wine vinegar (optional) to \"brighten\" the flavor.
The next day, add the remaining salad dressing before serving, and stir thoroughly.
br>Sprinkle heavily with the parsley, add some feta cheese, some
ith melted butter, garlic and parsley and toss gently to coat
Combine chickpeas, cucumber, tomatoes, onion, garlic, parsley, basil and mozz cheese in a medium bowl.
Drizzle olive oil, vinegar and salt over top and toss all ingredients to combine.
Cover bowl and refrigerate at least 1 hour to let flavors blend.
Serve alone as a side-dish or over a bed of mixed greens.
o add them to the salad, or cut them in thick
tablespoons of lemon juice, parsley, and additional salt and black
Chop parsley, seed and dice cucumber, Add
In a large serving bowl, toss together the pasta, onion, cucumber, bell peppers, celery, olives, and artichoke hearts.
Refrigerate the salad up to 24 hours In a medium glass mixing bowl, whisk together the oils, vinegar, soup mix, black pepper, basil, parsley, and feta until well blended.
Pour 1 cup of the dressing over the salad and toss Refrigerate the salad for at least 6 hours.
When ready to serve, toss the salad with the remaining dressing.
Cook potatoes in boiling salted water for 10-12 minutes or until fork tender. Time may vary with size.
Drain potatoes and cut into quarters.
Gently toss together potatoes with dressing, parmesan cheese, parsley and roasted red peppers. Season with salt and pepper if desired.
Sprinkle with almonds just before serving. Serve warm or chilled.
Stir together tomato, zucchini, red pepper, chickpeas, artichoke, cheese, olives and parsley in a bowl; set aside.
Whisk together lemon juice, olive oil, garlic and mustard in a small bowl.
Pour over salad and toss well to combine.
Season with salt and pepper to taste.
Let stand at room temperature one hour before serving.
Enjoy.
Chop up green pepper, tomato, onion and parsley.
Crumble 1/2 to 1 whole package Feta cheese.
Mix with salad dressing and serve.
ntil ready to use.
Salad: In a medium skillet, cook
he same size in this salad.).
By now the couscous
he salad. Flake the tuna and combine it with the parsley, capers
Bring chicken stock and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tender but still chewy, 25 to 30 minutes. Transfer farro to a large bowl and let cool, at least 15 minutes.
Add peppers, sun-dried tomatoes, onion, and parsley to the bowl of farro. Toss together and stir in feta cheese.
Mix olive oil, lemon juice, vinegar, oregano, salt, garlic powder, and black pepper together. Toss vinaigrette with the salad. Serve cooled.