- Healthy Eating
April 30, 2012
A parsley vinaigrette is a terrifically versatile thing, perfect with all sorts of salads, like potato salad and bean salad. But I also use it to spark up a sautéed piece of fish or grilled meat and vegetables. All hail Lady Parsley.
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Calories Per Serving
- Handful fresh parsley leaves and stems
- 1 clove garlic
- Juice of 1 lemon
- 1/2 Tablespoon Champagne vinegar
- 1/4 Cup Arbequina or other good olive oil
- Freshly ground black pepper
Combine the parsley, garlic, lemon juice, and vinegar in a Vitamix or blender. Process until smooth and bright green; remove to a bowl and whisk in the olive oil. Adjust the seasoning with salt and pepper.
Calories Per Serving127
Folate equivalent (total)7µg2%
Have a question about the nutrition data? Let us know.
Organic Parsley Herb Vinaigrette Dressing Recipe
Bright, crisp, and full of character, this creamy vinaigrette salad dressing is a refreshing addition to this summer’s fresh garden bounty!
Originally known as “Colonel’s Lady Salad Dressing” this organic parsley herb vinaigrette dressing recipe was my favorite growing up. I’m not sure where my mom found the recipe, and I have no idea what the name has to do with anything, but I just couldn’t get enough of the unique blend of sweet, tangy, parsley goodness!
I recently wrote my mom for the recipe and now I get to enjoy my slightly modified version over the season’s greens, cucumbers, tomatoes and especially avocado halves! I love the way the tangy dressing is mellowed out by the creamy avocado.
The Real Truth About Store-bought Salad Dressings
One of the first changes I made in my real-food journey was to start making my own salad dressings. Eating more leafy greens and fresh vegetables is an important step to a healthier diet, but unfortunately with this usually comes very unhealthy store-bought salad dressings.
Most bottled dressings are made primarily of highly processed vegetable oil (unusually GMO soybean oil), which causes inflammation of the arteries, and are loaded with preservatives, artificial flavorings, stabilizers, sweeteners, and thickeners.
There is virtually no nutritional value in store-bought dressings and in some cases, it would even be better to not eat the salad at all than to load it with such harmful ingredients!
An Organic Parsley Herb Vinaigrette Dressing Recipe
Homemade salad dressings are very easy to throw together and usually only call for a couple of ingredients. Olive oil and some kind of vinegar or lemon juice are usually the main players. And making some wise choices in what ingredients you use in your dressing can create a salad dressing that is not only good for you but a nutritional boost in itself.
Extra virgin olive oil, raw honey, and fresh herbs are a must. Freshly squeezed lemon or lime juice is good, as is a high-quality vinegar. Using unpasteurized raw apple cider vinegar is an easy way to increase the probiotics you’re consuming, something we all need to work on in our antibiotic, antibacterial, pesticide-overwhelmed country. These acidic ingredients also aid digestion which increases the nutrients your body is absorbing from the salad as well as the rest of the meal.
This dressing goes well with salad greens, cob-style salad with chicken, and my personal favorite, in avocado halves. I’m kind of in love with avocado, which is no secret since I started putting it in desserts. In avocado halves, it makes a perfect light appetizer. Enjoy!
Red Wine Vinaigrette Dressing
From the classic Cobb Salad to an Italian Antipasto Salad, red wine vinaigrette is one of the most common types of salad dressing. It’s the perfect combination of tangy and sweet that truly enhances pretty much any salad, whether you are going super savory with meats and cheeses on your lettuce, fresh and fruity with strawberries or watermelon over your greens, light and veggie-packed for a simple garden salad.
It may not have quite the popularity of Ranch dressing, but it is still a good staple to know how to whip up. And you can literally whip it up. All it takes is a few ingredients and a jar with a lid.
Then the sky is the limit. You don’t have to stick to just leafy greens. It’s great on grilled or roasted veggies, submarine sandwiches, or as a marinade for chicken, steak, or shrimp.
You can even use it to make other types of salads, like pasta salads, slaws, or the tomato cucumber salad that was a staple at our family dinners all summer long when I was growing up.
Only in those days, our veggies were dressed with red wine vinaigrette from a bottle. Trust me, this is much, much better!
Yum! great recipe especially if you've already got the grill going for a protein. I halved this recipe but did not make any ingredient substitutions. It was a perfect summer side dish.
Really good and easy pasta salad. I followed suggestions and added 2 red bell peppers, some asparagus, and mixed the herbs (parsley, basil, cilantro). Next time I'll use all balsamic instead of 1/3 each of red wine vinegar, sherry vinegar, and balsamic. Also, it benefited from an extra dash of salt. I also used whole wheat rotini and it held up well to the chunks of vegetables. I have a gas grill, so we didn't use smoky chips. Instead of S&P, I seasoned the veggies with Adobe. Again, really good, and a healthy alternative to mayo pasta salads.
What a great recipe! Like many other reviewers I used available vegies. I think that this recipe is perfect for improvising. The dressing is good. I followed the recipe for that, but will try balsamic and basil suggested by others.
With a few changes, this recipe goes from okay to fantastic. Followed other suggestions and used part balsamic vinegar and substituted fresh basil for half of the parsley. I also added red peppers, summer squash, and eggplant. I tossed in some feta and kalamata olives just before serving. Definitely best when served at room temperature. Delicious way to use some of those extra veggies from the garden.
This recipe was good, but I feel that the smoke chips made the vegetables taste sort of like hot dogs. If I made this again, I would omit the smoke. Also added basil to the dressing and used a shallot in place of the red onion.
Tasty salad! I substituted balsamic vinegar and added feta as suggested. I also added a couple of grilled serrano chiles for heat & flavor. I also used cilantro & basil as well as parsley in the vinaigrette (
equal parts). Served with salad Caprese and some bread - guests loved it.
A very easy, summer salad. Didn't change a thing.
This was very good, definately a different pasta salad. but delicious! I added a handful of roasted pine nuts to the vinagrette. it added a lot of flavor.
I made this because I was having a party and some Vegan's were invited. They loved this dish! Every one did. I didn't use the wood chips but if you sprinkle it with smoked salt while you are grilling you can approximate the flavor.
This was really delicious. I made this for a recent family BBQ and everyone loved it. I added yellow squash as well as the zucchini. It was a big hit. I would definitely make this one again.
Really easy and yummy. Added aspargus & red bell pepper to the grill, forgot the feta and kalamatas, but didn't miss them. Took it camping and everyone loved it! I prepped it all at home and then combined ingredients once we were ready so it was fresh!
I like this recipe because it is easy and a great way to use vegetables you have on hand. I like the idea of adding olives or maybe even some capers. I will make it again.
Loved the idea of combining the grilled vegtables with pasta, but found the dressing way too bland for the pasta. Gave it a hit of sherry vinegar dressing that I had made another day & it was great. I wouldn't even bother with the pesto dressing.You could use any bottled dressing you like. I would also add some sliced olives & if you have it a little feta or stilton would also be great
tasteless? gee new jersey, i guess you could pour on a bottle of red devil sauce to kick it up. This is a delightful salad and the colours are beautiful - I also used red and brilliant orange peppers. I, too, used a bit of balsamic and it went from excellent to memorable. Thanks for all the wonderful suggestions - like having chefs in your own home.
I also used balsamic vinegar and fresh basil. The balsamic adds a nice kick. Use whatever veggies you want. We served the feta on the side. My wife is a sucker for grilled veggies, and isn't fond of mayonaisse-based pasta salads, so this was a big hit.
very nice summer salad. I did't have red wine vinegar so I used balsamic. Rave reviews from friends.
I used summer squash along with the reg. zuc. I also roasted the garlic plus used some basimic vinagar. I through in a bit of fresh basil and some feta,this pasta salad kicked ass!
This is terrific. Easy to prepare and a great dish for a barbeque.I added a medium garlic clove. I found out thi first time I made it that a large clove was a little too much.
This is one of my daughter's favorite dishes. At every barbeque, it is one of her requests. It's relatively easy to prepare and can be made ahead of time which is always a plus.
I've made this twice and really like it. I like a little more vinegar and extra veggies (more zucchini, corn, and onions, plus red bell peppers. ). I do find that it needs a lot of S & P, but I think it is delicious. Definitely goes great with the grilled orange-rosemary chicken.
I have made this recipe several times with the following modifications and it's fabulous! Following the proportions in the recipe: for the dressing: instead of using all red wine vinegar, use 2 parts red wine vinegar and 1 part balsamic vinegar also instead of using all parsley, use 2 parts parsley and 1 part basil. For the salad: add a grilled red pepper and feta cheese. Also I used gemelli pasta instead of fusilli.
I have made this for two cookouts and it gets rave reviews each time! I haven't used the hickory chips nor have I used the food processor to blend all of the dressing ingredients. It's still wonderful!
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Parsley Vinaigrette – Early Spring Salad and that Song from Frozen
<image via instagram. follow: The Delicious>
And by “that,” I originally meant the giveaway that received all of 10, maybe 12 entries, when in the past, I’ve posted giveaways that have crashed the site under the sheer volume of readers trying to enter, because when I originally planned to publish this post, it was early enough in the week that “that” was the only thing that had “gone well.”
By “that,” I meant my plan to announce the winner of the giveaway the very next day, which didn’t happen until today.
By “that,” I meant blogging every single day starting last last Thursday March 13, which is the anniversary of something important that I will tell you about later, for 100 days ending June 21, which is a date every single one of you should burn into your memory now, but went well for all of six whole days before I got distracted, procrastinated, forgot, gave up and you know, real life.
By “that,” I meant my whole life up until now!
Those disappointments were last week. Winter was last season. And life and love…whatever, I know about that song from Frozen.
Early Spring Salad with Parsley Vinaigrette The salad is great as a starter for a Spring dinner. I add fried egg to the salad to make it a lunch or light dinner meal.
Ingredients for Salad:
1 small head of buttercrunch, butter, or little gems lettuce leaves
leaves pulled from a few stems of fresh basil, mint, and parsley
1 firm avocado, cubed
1 Persian cucumber, halved lengthwise then sliced
quarter of small red onion, thinly sliced and soaked in ice cold water for 15 minutes
bunch of Easter egg radishes or a small watermelon radish (or both!) thinly sliced
½ cup each of any combination or all of lightly blanched:
- spring peas
- sugar snap peas
- fava beans
- asparagus, cut into 1-inch pieces
- green beans, cut into 1-inch pieces
optional: sunny side up or poached eggs
Ingredients for Parsley Vinaigrette:
1 small garlic clove, center green stem removed
1 cup Italian flat-leaf parsley
pinch of sugar or honey
juice from 1 small lemon (about 2 tablespoons)
¼ cup extra-virgin olive oil, more if needed
½ teaspoon kosher salt
freshly ground pepper
For Salad: Except for the avocado, combine everything for the salad in a very large bowl. You will add the avocado at the very end so it doesn’t get mushy.
For Vinaigrette: To do this by hand, mash garlic into a “paste” against the cutting board with a pinch or two of salt with the side of a large knife. Scrape garlic into a bowl. Finely chop parsley, and add to bowl along with lemon juice, olive oil, salt and pepper to the bowl and whisk until combined. Taste and season with additional salt, pepper, or sugar/honey if needed.
If you have a food processor, put the smashed garlic clove int he processor and chop to get it started. Add all of the remaining ingredients except the olive oil — parsley, honey, lemon juice, salt, and pepper — and process until well blended and finely chopped. Stir in the olive oil. Season to taste with additional salt and pepper.
Assemble Salad: Pour half the vinaigrette (about ¼ cup) over the salad. Toss gently until all the salad ingredients are well-coated with the Vinaigrette, adding more vinaigrette if needed. Taste, and season with additional salt and pepper if needed. Add avocado and toss gently to combine.
Divide salad among plates. Add a fried or poached egg to each salad if you’re inclined. When runny yolks mix with the herbs and lemon of the vinaigrette, it’s pretty springing delicious.
Marinated Flank Steak
This recipe calls for flank steak that is coated with a light marinade (just some simple seasonings). That gets the flavor going on the steak while it’s grilling. When it’s time to serve, the marinated flank steak is sliced thinly and served with a simple, homemade cilantro parsley vinaigrette.
- 2 red or orange bell peppers
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for grill
- 1 medium zucchini, cut lengthwise into 1/4-inch strips
- Coarse salt and ground pepper
- 4 chicken cutlets (1 pound total)
- 2 tablespoons red-wine vinegar
- 2 tablespoons dried currants or raisins
- 1/3 cup marinated artichoke hearts, coarsely chopped
- 1/3 cup chopped fresh parsley
Over a high gas flame, roast peppers until charred, 16 minutes, turning frequently. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Meanwhile, heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Toss zucchini with 1 1/2 teaspoons oil and season with salt and pepper. Grill zucchini until browned, about 4 minutes, flipping once. Drizzle chicken with 1/2 teaspoon oil, season with salt and pepper, and grill until cooked through, about 6 minutes, flipping once.
Rub peppers with paper towels to remove skin. Stem, seed, and slice into 1/2-inch strips. In a small bowl, whisk together vinegar and 2 tablespoons oil season with salt and pepper. Stir in currants, artichokes, and parsley. Arrange chicken and vegetables on a serving platter and drizzle with vinaigrette. Serve warm or at room temperature.
Green Salad with Radishes and a Classic Vinaigrette
This simple late-spring green salad is inspired by my garden and the first big burst of spring produce. It’s made with a variety of delicate lettuces, jewel-toned radishes, and chives. The greens are topped with a perfectly balanced, classic vinaigrette made with sherry vinegar and fresh lemon.
I’ve been talking about my garden a lot lately. When we first moved from Brooklyn (where I had a thriving balcony garden) to Charlottesville, I put two 2 x 4-foot raised beds in the backyard and felt like I was basically a farmer. Over the years, I’ve continued to expand my garden. I still have those two small beds, but also four 4 x 4-foot beds and like 25 tomatoes and peppers that I planted right in the ground. Hoops and agricultural fabric allow me to grow things year-round. And this year, I’ve had my most successful round of four-season gardening ever. The shift toward growing a lot of our food was gradual but now it’s a whole thing. Suddenly, I’m a serious gardener.
But I don’t want you to feel like you can’t make these recipes or access these ingredients because you don’t have a green thumb or a space to grow in. Nearly all my recipes, including this one, can be made with ingredients from the grocery store or farmers’ market. A few things, like chive blossoms, are easier to just grow than to buy (and they do well in pots too!), but other than that, you’re good.
Over the weekend, I harvested as many greens as I could, both to make space for summer plants, but also because the weather’s starting to turn hot and the greens – especially the overwintered ones – are starting to bolt in the Virginia heat. We’re eating a lot of salad and it felt like a good time to share my go-to classic vinaigrette and some of the basics about making vinaigrettes so you can make your own perfect-every-time version.
Here are some of the basics I’ve learned when making a vinaigrette:
A Template for Dressings That Don't Separate
In this easy method, garlic and mustard are the primary emulisifiers. They act in a way that helps bind the surfaces of the water and oil parts of the dressing. Adding nuts also helps emulsify the dressing, if you choose to do that.
Build Your Base
The easiest way to achieve a fully emulsified vinaigrette is in the food processor.
With the machine running, drop in a garlic clove, maybe a small peeled shallot, or a slice of onion. Add a few tablespoons of parsley or a pinch of fresh thyme, salt and pepper, a pinch of sugar or a drizzle of honey, and a spoonful of Dijon mustard. Process.
If you want to add a couple of tablespoons of pecans or walnuts, that will make a nice, thick dressing.
Once the base is relatively smooth, drizzle in vinegar or lemon with the machine running. Scrape it all down, then put the lid back on, and turn on the machine. Drizzle the oil in slowly, with the machine running, until it is all mixed in.
I suggest going with 1/4 cup vinegar and 1/2 cup oil to make 3/4 cup dressing, and that can be doubled or tripled. You can use more oil, too, up to 1 cup, for a milder dressing.
When you take the lid off the processor bowl, you should have a well-mixed, emulsified dressing that will stay mixed for at least a day or two in the refrigerator.
How to Emulsify With a Blender
In a blender, add the vinegar or lemon first, then add the garlic, shallots, etc., and blend until smooth. Then, take the plug out of the lid and run the machine on a lower speed as you drizzle the oil in through the lid.
How to Emulsify With an Immersion Blender
Use a large cup, and follow the process for the blender. When you drizzle in the oil, tilt the cup so it can go directly into the spinning blades. (You may need a third hand to hold the cup.)
How to Emulsify With a Whisk
To use a whisk, mince all the ingredients. Place them in a medium bowl, and whisk in the vinegar or lemon. Whisking briskly, pour the oil into the tines of the whisk very slowly. You&aposll get a nice arm workout, but your dressing won&apost separate for a few hours.
Can You Emulsify With a Jar?
If you&aposre wondering about the old-fashioned "shaking it in a jar" method, it&aposll only create a durable emulsification if you use a very thick base and shake like crazy to break the oil into microdroplets.
Get the Recipe: Italian Dressing Mix
Mayonnaise is a great base for a creamy dressing, let it down with a little water to make it pourable. Add crushed garlic and grated Parmesan for a Caesar-style dressing.
Houmous or tahini mixed with a pouring natural yogurt , lemon juice or water also work well for a healthy and creamy dressing with a little Middle Eastern flair. Add garlic and seasoning and sweeten with a little honey if you like.
Do you have a signature dressing? Share your favourite ingredients below…