Monday, January 16, 2012

Parsley Egg Salad and Parsley Lentil Salad

Between holiday parties and a trip to Miami, I haven't done much cooking in a while. After returning from Miami, I was in the mood for healthy, but also filling food. These two recipes are both high in protein and make use of an entire bag of parsley. Parsley is often overlooked as a vegetable in its own right. Fresh parsley is full of vitamin A and C and actually packs a lot of flavor. To make the lentil salad easier, I used precooked lentils from Trader Joe's.

Parsley Egg Salad
Serves 4-6

8 eggs
1 cup parsley, chopped
2 tablespoons Kraft Mayo with Olive Oil
1 tablespoon grainy mustard
2 stalks green onion, diced
Generous salt and pepper

1. Place eggs in pot, cover with cold water. Bring to a boil. Reduce heat to simmer and cook, uncovered for 12 minutes.
2. Immediately remove eggs from water and immerse in cold water.
3. When eggs are cool enough to handle, peal off eggshell. Dice hard boiled eggs.
4. Whisk together mayo, mustard, salt, and pepper. Stir in eggs, parsley, and green onion.

Parsley Lentil Salad
Serves 4-6

2 cups cooked French lentils
1 cup parsley, chopped
1 yellow pepper, diced
1 tablespoon olive oil
1 tablespoon lemon juice
2 stalks green onion, diced
Generous salt and pepper

1. Stir together all ingredients. Can be served warm or cold.

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