Red Pepper Salad With Parsley Dressing Recipes

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RED PEPPER HUMMUS SALAD DRESSING



Red Pepper Hummus Salad Dressing image

I was at a loss for a healthy, tasty salad dressing, so I came up with this recipe. There's a lot of room to play around with this one.

Provided by reneeBcookin

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 cup prepared red pepper-flavored hummus
⅔ cup low-fat milk
2 tablespoons dry ranch dressing mix
2 tablespoons parsley flakes
½ teaspoon salt

Steps:

  • Whisk hummus, milk, ranch dressing mix, parsley flakes, and salt together in a bowl.
  • Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 121 calories, Carbohydrate 12.1 g, Cholesterol 1.6 mg, Fat 5.8 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 1.1 g, Sodium 772.4 mg, Sugar 0.1 g

PARSLEY, SUNDRIED TOMATOES AND RED PEPPER PASTA SALAD



Parsley, Sundried Tomatoes and Red Pepper Pasta Salad image

On a hot summer day or cool winter nights this salad is always delightful. The pasta is infused with light vinaigrette and tasty flavours of parsley, sundried tomatoes, garlic and red pepper, then topped with fresh Parmesan cheese.

Provided by onlyglutenfreerecip

Categories     < 15 Mins

Time 8m

Yield 4 serving(s)

Number Of Ingredients 11

227 g un-cooked pasta
1 cup sun-dried tomato packed in oil, cut to small pieces
sea salt
freshly ground organic gf black pepper
1 red pepper, slice
1 cup grated parmesan cheese
1 cup chopped organic fresh parsley
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon pure maple syrup
4 minced garlic cloves

Steps:

  • In a large bowl combine cooled pasta, red pepper and sundried tomatoes.
  • In another bowl whisk together all the dressing ingredients, then add to pasta and combine well. Add Parmesan cheese, sea salt, black pepper and stir until all the pasta is well coated.
  • For best results Refrigerate salad overnight. Stir couple of times while the pasta is marinating. Bring to room temperature before serving and top with some fresh parmesan cheese.

Nutrition Facts : Calories 522.8, Fat 25.6, SaturatedFat 6.9, Cholesterol 22, Sodium 470.1, Carbohydrate 54.8, Fiber 4.6, Sugar 4.2, Protein 19.3

GARBANZO AND TUNA SALAD WITH CILANTRO, PARSLEY AND RED PEPPER



Garbanzo and Tuna Salad With Cilantro, Parsley and Red Pepper image

Make and share this Garbanzo and Tuna Salad With Cilantro, Parsley and Red Pepper recipe from Food.com.

Provided by Lise P.

Categories     Tuna

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 (5 ounce) can tuna in olive oil (canned chicken or salmon can be used instead)
1 (15 ounce) can garbanzo beans (also called chickpeas)
1 chopped red bell pepper
1/4 cup chopped red onion (or use Vidalia onion)
4 sun-dried tomatoes packed in oil, chopped
1/4 cup loosely packed sliced pepperoncini pepper, chopped
1/2 cup chopped cilantro
1/2 chopped parsley (or use 1 cup chopped parsley if you don't like cilantro)
2 tablespoons roasted red peppers, chopped
3 tablespoons olive oil, I use garlic infused evoo
2 tablespoons lemon juice
1/4 teaspoon lemon, herb spice blend (like McCormack Perfect Pinch Lemon Herb or Mrs. Dash Savory Lemon with Herbs Table Blend)
1/4 teaspoon dried Mediterranean oregano
1/4 teaspoon garlic powder (not garlic salt)
1/4 teaspoon smoked paprika
1/4 teaspoon turmeric
1/4 teaspoon pepper

Steps:

  • In small bowl, whisk together olive oil, lemon juice, Mediterranean oregano, (pinch or rub dried oregano to release more flavor) lemon herb seasoning, garlic powder, turmeric, paprika and pepper to make the dressing.
  • Put garbanzo beans in colander and rinse well with cold water, let drain. Pat dry with paper towels if needed so the beans are relatively dry.
  • Put the drained & dried beans into a bowl and mix in a quarter of the dressing. Let beans marinate while you prep the other ingredients.
  • Wash the cilantro and parsley, spin dry, and finely chop. (You can use just parsley if you are not a cilantro fan.) Chop the red pepper and red onion. Chop roasted red pepper and peperoncini. Blot the sun dried tomatoes with paper towel to remove excess oil then chop.
  • Drain oil from tuna and discard. Put tuna in mixing bowl and break apart with a fork a little, keeping it slightly chunky. Add the marinated beans and dressing, red pepper, red onion, sun dried tomatoes, roasted red pepper and peperoncini, chopped cilantro and parsley and combine gently. (Don't over-mix.).
  • Mix additional dressing into salad. If you prefer your salads a little more dry you may not want all the dressing. Chill in refrigerator for 30 minutes to meld flavors. Season to taste with more fresh ground black pepper and sea salt and serve.

Nutrition Facts : Calories 380.3, Fat 17.9, SaturatedFat 2.6, Cholesterol 23, Sodium 781.1, Carbohydrate 29.1, Fiber 6, Sugar 2.2, Protein 25.8

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