Green Salad with Parsley and Blue Cheese Recipe
Introduction
This vibrant green salad combines fresh spring greens, fragrant parsley, and tangy blue cheese for a refreshing and flavorful dish. With the added texture of quinoa and walnuts, it makes a perfect light lunch or a delightful side for dinner. Simple to prepare, it’s a great way to enjoy fresh ingredients with a zesty lemon dressing.
Ingredients
- 300g baby leaf spring greens, any tough stalks removed, leaves finely sliced
- ½ large bunch of parsley, chopped
- 250g ready-cooked quinoa
- 1 small red onion, finely sliced
- 100g blue cheese, crumbled (ensure vegetarian if needed)
- 1 lemon, zested and juiced
- 1 tsp Dijon mustard
- 1 tbsp rapeseed oil
- 35g walnuts, roughly chopped (optional)
Instructions
- Step 1: Boil water and pour it over the spring greens in a large heatproof bowl. Let them stand for 2 minutes to soften slightly.
- Step 2: Drain the greens well, then spread them out on kitchen paper to absorb excess water. Let cool for 2 minutes.
- Step 3: In a separate bowl, toss together the parsley, quinoa, and red onion.
- Step 4: Add the cooled spring greens to the mixture, then scatter over the crumbled blue cheese and gently toss to combine.
- Step 5: Whisk together the lemon zest, lemon juice, Dijon mustard, and rapeseed oil to make the dressing.
- Step 6: Pour the dressing over the salad and toss gently to coat everything evenly.
- Step 7: Transfer the salad to a serving platter or individual bowls, then sprinkle with walnuts if using. Serve immediately.
Tips & Variations
- Swap rapeseed oil for extra virgin olive oil for a fruitier flavor.
- Use toasted walnuts to add a deeper nutty taste and extra crunch.
- For a milder option, substitute blue cheese with feta or goat cheese.
- Add cherry tomatoes or cucumber for extra freshness and color.
Storage
Store leftovers in an airtight container in the refrigerator for up to 1 day. The salad is best enjoyed fresh, as the greens may wilt and the dressing can cause the leaves to become soggy. If necessary, keep the dressing separate and toss just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
It’s best made just before serving to keep the greens crisp and the flavors fresh. If you need to prepare ahead, store the dressing separately and toss it with the salad right before serving.
Is this salad suitable for vegetarians?
Yes, as long as you use a vegetarian-friendly blue cheese that doesn’t contain animal rennet. Always check the label if unsure.
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Green Salad with Parsley and Blue Cheese Recipe
- Total Time: 12 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and vibrant green salad featuring tender spring greens, fresh parsley, protein-rich quinoa, and tangy blue cheese, dressed with a zesty lemon and mustard vinaigrette. Perfect as a light lunch or a side dish that balances earthiness with bright citrus flavors and crunchy walnuts.
Ingredients
Salad
- 300g baby leaf spring greens, any tough stalks removed, leaves finely sliced
- ½ large bunch of parsley, chopped
- 250g ready-cooked quinoa
- 1 small red onion, finely sliced
- 100g blue cheese, crumbled (ensure vegetarian if needed)
- 35g walnuts, roughly chopped (optional)
Dressing
- 1 lemon, zested and juiced
- 1 tsp Dijon mustard
- 1 tbsp rapeseed oil
Instructions
- Soften the Spring Greens: Boil water in a kettle and pour over the baby leaf spring greens in a large heatproof bowl. Let them stand for 2 minutes to soften slightly. Drain well and spread the greens on kitchen paper to absorb excess water, leaving them to cool for 2 minutes.
- Combine Salad Ingredients: In a separate bowl, toss the chopped parsley, ready-cooked quinoa, and finely sliced red onion together. Add the softened spring greens, then scatter the crumbled blue cheese on top. Gently toss all the salad ingredients together using your hands to combine evenly.
- Make the Dressing: Whisk together the lemon zest and juice, Dijon mustard, and rapeseed oil in a small jug until well combined.
- Toss and Serve: Pour the dressing over the salad and gently toss to coat all ingredients evenly. Transfer the salad to a large serving platter or individual bowls, then sprinkle the chopped walnuts on top if using. Serve the salad immediately to enjoy its fresh flavors.
Notes
- Use ready-cooked quinoa to save preparation time.
- Ensure the blue cheese is vegetarian friendly if dietary requirements apply.
- Walnuts are optional but add a pleasant crunch and extra nutrients.
- Serve immediately to keep the greens fresh and crisp.
- Prep Time: 10 minutes
- Cook Time: 2 minutes (softening greens)
- Category: Salad
- Method: No-Cook
- Cuisine: International
Keywords: green salad, parsley, blue cheese, quinoa salad, healthy lunch, easy salad recipe, lemon dressing
