Parsley Salad With Country Ham Tomatoes And Asiago Recipes

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CREAMY HERBED CHICKEN AND ARUGULA PASTA SALAD WITH ASIAGO



Creamy Herbed Chicken and Arugula Pasta Salad with Asiago image

Grilled chicken is tossed with pasta, arugula, Asiago cheese and a creamy dressing loaded with fresh herbs.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh chives
3 tablespoons sour cream
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon olive oil
One 8-ounce boneless, skinless chicken breast
8 ounces dried cavatappi
6 cups loosely packed arugula
1/2 cup shredded Asiago cheese
1/4 cup finely chopped red onion

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
  • Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

TOMATO SALAD WITH PARSLEY VINAIGRETTE



Tomato Salad with Parsley Vinaigrette image

Give tomatoes a flavor boost with this fast salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

1/2 cup fresh parsley
1/3 cup olive oil
3 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove
Coarse salt and ground pepper
6 plum tomatoes, cored and quartered

Steps:

  • In a blender, combine parsley, oil, vinegar, mustard, and garlic; season with salt and pepper, and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette, and serve.

Nutrition Facts : Calories 92 g, Fat 9 g, Protein 1 g

TOMATO, ONION & PARSLEY SALAD



Tomato, Onion & Parsley Salad image

Make ahead & let marinate an hour or so at room temp to let flavors develop. Mmmmm, delicious!! We tend to increase the parsley &/or cilantro if that's all we've currently got in the garden. The more parsley the better!

Provided by Busters friend

Categories     Onions

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs tomatoes, firm-ripe
1 red onion (white OK too)
1/2 cup Italian parsley, chopped
1/3 cup extra virgin olive oil
1/3 cup lemon juice
1 teaspoon cumin, fresh ground
1/2 teaspoon black pepper
salt, to taste

Steps:

  • Rinse and core tomatoes; cut into 1/2-inch-thick wedges.
  • Peel and sliver onion. In a colander, rinse and drain onion.
  • Combine tomatoes, onion, and parsley in a large bowl.
  • Add olive oil, lemon juice, cumin, and pepper; mix gently, adding salt to taste.

Nutrition Facts : Calories 161.5, Fat 12.6, SaturatedFat 1.8, Sodium 15.7, Carbohydrate 12.5, Fiber 3.3, Sugar 7.1, Protein 2.5

PARSLEY SALAD WITH COUNTRY HAM, TOMATOES AND ASIAGO



Parsley Salad With Country Ham, Tomatoes and Asiago image

Provided by Amanda Hesser

Categories     salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 plum tomatoes
1/4 cup plus 2 tablespoons olive oil
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 tablespoons lemon juice
4 cups loosely packed flat-leaf parsley leaves
3/4 cup croutons, made with country bread
3 tablespoons grated Wisconsin asiago or Parmesan
4 paper-thin slices Smithfield country ham or prosciutto

Steps:

  • The night before serving, prepare the tomatoes: preheat the oven to its lowest setting, about 160 degrees. In a medium bowl, combine the tomatoes with 2 tablespoons olive oil and the sugar. Season to taste with salt and pepper. Arrange tomatoes on a baking rack fitted on top of a baking sheet. Bake overnight, 6 to 8 hours, until the tomatoes are shriveled and partially dried. Remove from oven, and let cool. Thinly slice, drain juices and reserve.
  • In a small bowl, whisk remaining olive oil, garlic and lemon juice. Season to taste with salt and pepper. In a large bowl, combine parsley, croutons, cheese and tomatoes. Slowly add dressing; toss until coated. Place a slice of ham on each of 4 plates; mound salad on top of each slice. Serve.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 627 milligrams, Sugar 3 grams

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