CHOPPED SALAD WITH FETA AND PINE NUTS
Chopping the lettuce gives this salad a nice texture. I always receive compliments when I serve it. From June 2002 issue of Bon Appetit. The dressing goes well over any tossed salad; chopped or not!
Provided by rochsann
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Whisk first 4 ingrediants in small bowl; and gradually whisk in oil.
- Season to taste with salt and pepper.
- Combine lettuce, green onions, bell peppers, feta cheese, pine nuts, and dill in large bowl.
- Add dressing; toss to coat.
Nutrition Facts : Calories 317, Fat 29.5, SaturatedFat 5.5, Cholesterol 16.7, Sodium 241.5, Carbohydrate 9.6, Fiber 3.2, Sugar 4, Protein 6.6
CHOPPED SALAD WITH CRUMBLED FETA
Steps:
- Place the tomatoes in a strainer set over a bowl or the sink. Toss with a good pinch of salt and let excess liquid drain from them. Add the cucumbers to the strainer, adding another pinch of salt.
- Place the onions in a large bowl. Add the tomatoes and cucumbers and toss to combine. Add a few turns of pepper, a drizzle of olive oil, a squeeze of lemon and the feta. Toss to combine. Taste and adjust as desired. This will keep covered in the fridge for 2 days.
STRAWBERRY ARUGULA SALAD WITH FETA
The combination of peppery arugula, sweet strawberries and robust feta cheese may sound unusual, but one bite wins over taste buds.-Carala Horne, Meridian, Mississippi
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 106 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 88mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTERNUT SQUASH SALAD WITH FETA CHEESE AND CARAMELIZED ONIONS
This is a delicious warm salad that is perfect for any winter squash - butternut, acorn, pumpkin, etc. You could even use sweet potatoes.
Provided by Diana Moutsopoulos
Categories Salad
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash in a baking dish dish, cut-side down. Fill baking dish with 1/2 inch of water.
- Roast squash in the preheated oven until tender, 30 to 45 minutes. Add more water to the baking dish, if necessary, while roasting. Remove from oven and allow to cool slightly.
- Meanwhile, heat olive oil in a small skillet over medium heat. Add onions and cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Add 1 teaspoon of water to release the caramelized bits from the bottom of the skillet, if necessary.
- Meanwhile, place pine nuts in a dry skillet over medium heat and toast, stirring occasionally, until golden brown, about 5 minutes.
- Once butternut squash is cool enough to handle, remove skin and dice into 1-inch pieces.
- Combine squash, caramelized onions, toasted pine nuts, feta cheese, mint, salt, and pepper in a mixing bowl. Toss salad to combine all ingredients, then transfer to a serving bowl or platter. Drizzle with olive oil and balsamic vinegar to serve, if desired.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 38.3 g, Cholesterol 31.5 mg, Fat 19 g, Fiber 6.4 g, Protein 10.3 g, SaturatedFat 7 g, Sodium 448.1 mg, Sugar 10.2 g
GRILLED TOMATOES AND ONIONS WITH FETA-HARISSA PINE NUTS
This falls somewhere between a mezze salad, a sauce and a dip. It is rich and intense on its own but great as part of a meal with warm flatbreads, soft-boiled eggs and perhaps some labneh or thick yogurt on the side. Try to get your hands on the best-quality tomatoes you can find; the simplicity of this dish really lets the fresh vegetables sing. This is lovely eaten warm or at room temperature. It reheats quite well, its flavors intensifying as they sit overnight, and can be repurposed as a sauce spooned over grilled meats, couscous or pasta.
Provided by Yotam Ottolenghi
Categories dinner, lunch, casseroles, dips and spreads, vegetables, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 475 degrees Fahrenheit/245 degrees Celsius. Bring a large pot of water to a simmer over medium-high heat.
- Add 2 tablespoons oil, the onions, bell peppers, jalapeños and garlic to a large 10-by-13-inch/26-by-34-centimeter roasting pan (tin) and give everything a good stir. Bake for 25 minutes, stirring two to three times, until softened and well charred. Remove the garlic halves and use a small knife to remove the cloves, adding them back into the roasting pan (tin) and discarding the papery skins.
- Meanwhile, use a small knife to remove the core from the plum tomatoes and then carve a small X mark across the bottom of each tomato. Add half the plum tomatoes to the simmering water and blanch just until the skins begin to pull away from the flesh, about 30 seconds. Using a slotted spoon, transfer the plum tomatoes to a large colander to drain, then repeat with the remaining plum tomatoes. Once cool enough to handle, peel the plum tomatoes, discarding the skins, then roughly chop the flesh, seeds and all.
- Add the plum tomatoes, 1/2 cup/20 grams cilantro (coriander), coriander seeds and 1 3/4 teaspoons salt to the roasting pan (tin) and use the back of a large spoon to mash everything together, breaking up the garlic and jalapeños a little. Return to the oven for another 35 minutes, stirring twice throughout, or until the tomatoes have broken down and the mixture has thickened. Remove from the oven and set the oven to the broil (grill) setting.
- Top the charred vegetables with the cherry tomatoes and feta and drizzle with 1 tablespoon oil. Return to the oven on the middle rack and broil (grill) until the feta and cherry tomatoes have taken on some color, 10 to 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium-high. Once hot, add the pine nuts and cook until golden, shaking the skillet frequently, 1 to 2 minutes. Carefully stir in the harissa, then transfer to a small bowl.
- When ready to serve, spoon the harissa pine nuts all over the vegetables and sprinkle with the remaining cilantro (coriander).
ORZO, PINE NUT, AND FETA SALAD
Categories Salad Pasta Side Vegetarian Quick & Easy Feta Pine Nut Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 6
Steps:
- Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
- Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.
CHOPPED SALAD WITH FETA, GREEN ONIONS, AND PINE NUTS
Categories Salad Cheese Leafy Green Nut Vegetable Salad Dressing
Yield 8 servings
Number Of Ingredients 12
Steps:
- Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. Combine lettuce, green onions, bell peppers, feta cheese, pine nuts, and dill in large bowl. Add dressing; toss to coat.
GREEN BEAN SALAD WITH PINE NUTS AND FETA
Make and share this Green Bean Salad With Pine Nuts and Feta recipe from Food.com.
Provided by Ricky Henry-Davies
Categories Salad Dressings
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Grab a bowl throw in all of the above, and mix--how easy is that!
- Enjoy!
Nutrition Facts : Calories 206.3, Fat 13.8, SaturatedFat 7.9, Cholesterol 44.5, Sodium 764.8, Carbohydrate 13.6, Fiber 4.5, Sugar 5.9, Protein 10.1
CHOPPED SALAD WITH FETA CHEESE
The ingredients for this colorful salad can be prepared in advance and stored in separate containers, leaving only the arrangement for the last minute.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 16
Steps:
- Scatter shredded lettuce on a serving platter. Arrange vegetables, radicchio, endive, and cheese in separate rows on top of lettuce.
- Whisk together mustard, vinegar, salt, and pepper. Slowly whisk in olive oil. Drizzle dressing over salad, sprinkle with parsley and watercress or mache leaves, add more pepper, and serve.
FETA CUCUMBER SALAD
If you like the distinctive taste of feta cheese, you'll enjoy this crisp and refreshing cucumber medley, "Even our twin daughters ask me to make this speedy salad," reports Connie Lasko from Mistatim, Saskatchewan.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-5 servings.
Number Of Ingredients 7
Steps:
- Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.
Nutrition Facts :
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