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Healthier Butternut Squash Fries
Lunch American

Healthier Butternut Squash Fries

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
  2. 2 Spray squash pieces with cooking spray to coat; transfer to a bowl. Season squash with parsley, kosher salt, and black pepper; toss to coat and arrange onto prepared baking sheet.
  3. 3 Bake in preheated oven for 15 minutes, turn with spatula, and continue baking until soft in the center, about 15 minutes more.

By hmstarr

Garlic-Parmesan Shrimp
Lunch American

Garlic-Parmesan Shrimp

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass casserole dish with nonstick cooking spray.
  2. 2 Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag. Seal and shake to mix ingredients together. Add shrimp and shake to coat.
  3. 3 Lay shrimp flat in the prepared baking dish. Sprinkle with any bread crumb mixture remaining in the bag. Drizzle melted butter over the top.
  4. 4 Bake in the preheated oven until starting to crisp, 15 to 20 minutes. Switch to broil setting until topping is light brown, 2 to 3 minutes.

By Perri

Warm Watermelon Salad
Lunch American

Warm Watermelon Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place watermelon in a large bowl.
  2. 2 Heat grapeseed oil in a medium skillet over low heat. Add scallions and jalapeños; cook and stir until fragrant and warmed, 1 to 2 minutes. Stir into watermelon; season with salt and pepper. Sprinkle with parsley; serve.

By DomesticDiva

Grammy's Calamari Salad
Lunch American

Grammy's Calamari Salad

4.3

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix together lemon juice, garlic, and parsley in a medium bowl. Season with salt and pepper; set aside.
  2. 2 Bring a medium pot of water to a boil. Stir in squid and cook until tender, about 3 minutes. Drain.
  3. 3 Add boiled squid, celery, and olives to lemon juice mixture; stir to evenly combine. Cover and chill in the refrigerator until serving.

By Claire

Marinated Cherry Tomato Salad
Lunch American

Marinated Cherry Tomato Salad

4.4

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Whisk oil, vinegar, sugar, parsley, basil, oregano, and salt together in a small bowl or measuring cup until vinaigrette is well combined.
  2. 2 Place cherry tomatoes in a serving dish; pour vinaigrette over tomatoes and gently stir to coat. Chill in the refrigerator for at least 2 hours.
  3. 3 Gently stir salad from the bottom to the top, coating all tomatoes, before serving.

By RAINEYJR

Dill Potato Salad
Lunch American

Dill Potato Salad

4.1

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain, cool, peel, place in a large bowl, and chill.
  2. 2 Meanwhile, combine sour cream, Dijon, dill, parsley, salt, and pepper in a medium bowl.
  3. 3 Pour dressing over potatoes and toss gently. Chill before serving. Top with green onions, if desired.

By Sara

Kimberly's Curried Deviled Eggs
Lunch American

Kimberly's Curried Deviled Eggs

4.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  2. 2 Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.

By Kimberly

Easter Egg Salad With Beets
Lunch American

Easter Egg Salad With Beets

4.0

Prep
15 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, about 10 minutes. Let cool; trim, peel, and dice beets. Transfer into a bowl.
  2. 2 Place eggs, apple, walnuts, mayonnaise, parsley, and salt into bowl with beets; toss to combine. Spread salad onto bread slices to serve.

By J Cantos

Farro Salad with Asparagus and Parmesan
Lunch American

Farro Salad with Asparagus and Parmesan

4.8

Prep
20 min
Cook
55 min
Total
795 min

Instructions

  1. 1 Soak farro in a large bowl of water for at least 12 hours. Drain.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in drained farro and return to a boil. Reduce heat to medium and cook farro uncovered, stirring occasionally, for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
  3. 3 Meanwhile, fill another large pot with lightly salted water and bring to a boil. Add asparagus and cook, uncovered, until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well and chop. Set aside.
  4. 4 Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle with balsamic vinaigrette and sprinkle with about 3/4 cup Parmesan cheese; toss until evenly mixed. Top with remaining 1/4 cup Parmesan cheese and serve at room temperature.

By Duncan

Lemony Zucchini Salad
Lunch American

Lemony Zucchini Salad

4.3

Prep
20 min
Cook
Total
30 min

Instructions

  1. 1 Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry.
  2. 2 Combine zucchini, onion, and parsley together in a bowl.
  3. 3 Mix lemon zest, lemon juice, Dijon mustard, and sugar together in a separate bowl; season with salt and pepper. Slowly stream olive oil into lemon juice mixture while whisking constantly until dressing emulsifies. Pour dressing over zucchini mixture; toss to coat.

By Alison Sprinkman

Barbie's Tuna Salad
Lunch American

Barbie's Tuna Salad

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tuna, mayonnaise, relish, Parmesan cheese, and onion flakes in a medium bowl.
  3. 3 Season with parsley, dill, curry powder, and garlic powder. Mix well.
  4. 4 Serve with crackers or on a sandwich.

By TANAQUIL

Potato and Bacon Salad
Lunch American

Potato and Bacon Salad

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Place potatoes in a pot with enough water to cover; bring to a boil. Cook until tender, about 20 minutes. Drain and cool in ice water.
  2. 2 While potatoes are cooking, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  3. 3 Place 3 eggs into a large bowl and mash them in the bowl with a fork. Stir in celery, mayonnaise, mustard, salt, and pepper until well combined. Set aside.
  4. 4 Cook bacon slices in the microwave until crisp, about 4 minutes. Crumble 2 bacon slices into egg-mayonnaise mixture.
  5. 5 Peel and chop cooled potatoes; stir into the bowl until salad is evenly combined. Slice remaining 2 eggs and arrange on top of salad. Crumble remaining 2 bacon slices over egg slices, then sprinkle with parsley.

By readernut

Chicken and Egg Salad
Lunch American

Chicken and Egg Salad

4.5

Prep
25 min
Cook
Total
205 min

Instructions

  1. 1 Combine cooked chicken, eggs, onion, celery, mayonnaise, cilantro, and parsley in a large bowl. Season with salt and cracked black pepper. Stir until well combined. Add more mayonnaise, salt, and cracked black pepper to your liking. Place in the refrigerator to chill, about 3 hours.

By Holly Jones

Cheap and Easy Lentil Salad
Lunch American

Cheap and Easy Lentil Salad

4.0

Prep
10 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
  2. 2 Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
  3. 3 Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
  4. 4 Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.

By Kelly

Shrimp Vermicelli Salad
Lunch American

Shrimp Vermicelli Salad

4.2

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 Toss cooled pasta with cooked shrimp, celery, parsley, garlic, thyme, mayonnaise, Parmesan, salt and pepper. Chill before serving.

By Tammi Lott

Lemony Quinoa
Lunch American

Lemony Quinoa

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
  2. 2 In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
  3. 3 Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

By Mirelle B

Lentil Salad with Chimichurri Sauce
Lunch American

Lentil Salad with Chimichurri Sauce

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. Transfer cooked lentils to a serving bowl.
  2. 2 Blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. Add parsley and cilantro; pulse only long enough to incorporate the herbs.
  3. 3 Drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. Toss to evenly coat. Store remaining sauce in an airtight container in the refrigerator for another use.

By Kim luvscooking

Cucumber and Pea Salad
Lunch American

Cucumber and Pea Salad

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peas and cook uncovered until bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  2. 2 Whisk Greek yogurt, olive oil, and lemon juice together in a bowl. Add parsley, 1/4 cup basil, salt, and pepper. Stir in baby peas and cucumbers. Garnish with remaining basil and walnuts.

By Allrecipes Magazine

Sliced Tomatoes with Fresh Herb Dressing
Lunch American

Sliced Tomatoes with Fresh Herb Dressing

4.6

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

By MOMAZIRLOTT

Shoepeg Corn Salad
Lunch American

Shoepeg Corn Salad

4.6

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
  2. 2 Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.

By HappyGrandma

Brown Mustard Potato Salad
Lunch American

Brown Mustard Potato Salad

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and run potatoes under cold water to cool.
  2. 2 Combine potatoes, eggs, mayonnaise, onion, brown mustard, pickle relish, parsley, dill, black pepper, and paprika in a large bowl until evenly coated. Serve warm or chill in the refrigerator.

By mommaveg

Cauliflower Tabbouleh
Lunch American

Cauliflower Tabbouleh

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
  2. 2 Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.

By Survivor2015