Greek Apple Salad With Pine Nuts And Feta Recipes

APPLE-FETA TOSSED SALAD

A friend of mine shared this recipe with me after I raved about the delightful salad at dinner. I have served it for years now, and no matter where i take it, I have to bring along copies of the recipe to hand out. -Marlene Clark Apple Valley, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 21

Apple-Feta Tossed Salad image

Steps:

Preheat oven to 350°. In a small skillet, melt butter over medium heat; stir in sugar and pepper. Add walnuts; toss to coat. Spread evenly onto a baking sheet. Bake until lightly browned, about 15 minutes, stirring every 5 minutes. Cool on a wire rack., Place dressing ingredients in a blender; cover and process until blended. Place salad ingredients in a large bowl; toss with dressing. Top with walnuts. Serve immediately.

Nutrition Facts : Calories 191 calories, Fat 17g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 127mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

Ingredients

2 tablespoons butter
1 tablespoon sugar
1/8 teaspoon pepper
1 cup walnut halves
DRESSING:
1/3 cup olive oil
3 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon pepper
2 tablespoons finely chopped onion
SALAD:
5 cups torn romaine
5 cups torn red leaf lettuce
1 medium green apple, chopped
1 medium red apple, chopped
1/2 to 1 cup crumbled feta cheese

FETA & HERB "GREEK SALAD" PENNE

Pasta and the ultimate diner salad mash-up. All the familiar flavors of your favorite salad pair with penne to make a satisfying weeknight dinner. A drizzle of creamy feta herb dressing brings all the ingredients together.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Feta & Herb

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain.
Meanwhile, heat the oil in a large pot over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, tomatoes, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned and the tomatoes are just warmed through, about 3 minutes.
Add the olives, pasta and the reserved pasta cooking water to the pot and cook for 1 minute. Remove from the heat and stir in the arugula until wilted. Season with salt and pepper. Transfer to a serving dish and drizzle with the Greek Feta Herb Vinaigrette.

Ingredients

Kosher salt
12 ounces penne pasta (preferably spinach-flavored)
2 tablespoons extra-virgin olive oil
1 yellow bell pepper, cut into 1/2-inch strips
One 15-ounce can chickpeas, drained and rinsed
1 cup grape or cherry tomatoes, halved
4 cloves garlic, thinly sliced
1/3 cup pitted kalamata olives, rinsed and chopped
3 cups tightly packed baby arugula or spinach (about 3 ounces)
Freshly ground black pepper
3/4 cup Food Network Kitchen™ Inspirations Greek Feta Herb Vinaigrette

GREEK SALAD

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

Greek Salad image

Steps:

Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

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

Chopped Salad With Feta and Pine Nuts image

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

Ingredients

1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
1/2 cup olive oil
1 head romaine lettuce, chopped
4 green onions, chopped too
1 large red bell pepper, yes,chopped
1 large yellow bell pepper, chopped as well
1 cup crumbled feta cheese
1 cup pine nuts, toasted
2 tablespoons chopped fresh dill or 1/4 teaspoon dried dill (I usually use the dried since I'm tired of chopping.)

BEET, FETA AND GRANNY SMITH APPLE SALAD

This is a beautiful and delicious salad. This is also very nice and a bit milder served with Golden Delicious Apples.

Provided by Karens Krazy Kitchen

Categories Apple

Time 1h5m

Yield 7 salads, 6-8 serving(s)

Number Of Ingredients 15

Beet, Feta and Granny Smith Apple Salad image

Steps:

Wash the beets, but do not peel.
Place in a very deep pot and cover with cold water until floating. Bring to a boil, cut back to a simmer and cook for about 40 minutes or until tender when pierced with a sharp knife. Note - Beets can be a bit messy and stain terribly. By using a very deep pot you won't have as much splattering.
While the beets are cooking, make the salad dressing by combining the ingredients above starting with the shallot and ending with the freshly ground pepper. Shake well.
Chop the red onion, slice the green apple, place them in a large bowl and toss with the salad dressing and the feta cheese.
When beets are done, cool, peel, cut in half and then slice thinly.
Toss with the apples, onion and cheese mixture.
Garnish with the scallions and dill.
Enjoy!

Nutrition Facts : Calories 180.8, Fat 13.4, SaturatedFat 3.8, Cholesterol 16.7, Sodium 352.4, Carbohydrate 13, Fiber 2.2, Sugar 9.3, Protein 3.8

Ingredients

5 -6 medium beets, about 1 1/2 lbs
1/2 small red onion, chopped
2 granny smith apples, cored and thinly sliced
3/4 cup feta cheese, crumbled
1 shallot, minced
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1 1/2 tablespoons red wine vinegar
1/4 teaspoon celery seed
2 tablespoons canola oil
2 tablespoons olive oil
1/4 teaspoon salt
fresh ground pepper
1/3 cup scallion, chopped
2 tablespoons fresh dill, chopped

KALE AND FETA SALAD

I've been making variations of this salad for years. I recently learned how to massage the kale and it makes a huge difference. I had a friend ask for my recipe and I realized I don't have one. This is my first attempt at writing a recipe, so please let me know how it works out! I like to change up the ingredients: sometimes a pear instead of an apple, cranberries instead of currants, Parmesan instead of feta, etc. Great as a side dish or by itself the next day for lunch!

Provided by Leslie

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 7

Kale and Feta Salad image

Steps:

Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into the kale.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 12.4 g, Cholesterol 9.3 mg, Fat 4.8 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 287.4 mg, Sugar 5.4 g

Ingredients

1 bunch kale, large stems discarded, leaves finely chopped
½ teaspoon salt
1 tablespoon apple cider vinegar
1 apple, diced
⅓ cup feta cheese
¼ cup currants
¼ cup toasted pine nuts

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

Green Bean Salad With Pine Nuts and Feta image

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

Ingredients

400 g green beans, blanched 2 minutes
50 g pine nuts, toasted (optional)
200 g feta cheese, crumbled
1 bunch flat leaf parsley, chopped
100 g olives
olive oil
1 garlic clove, crushed
1 lemon, juice of
salt and pepper
1 pinch chili powder (optional)

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

Orzo, Pine Nut, and Feta Salad image

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.

Ingredients

1 pound orzo
3 tablespoons fresh lemon juice
1/2 cup olive oil
1/2 cup pine nuts, toasted
1 1/4 cups feta (6 ounces), crumbled
1 cup thinly sliced scallion greens

GREEK FETA SALAD

With juicy tomatoes, feta cheese, onions and olives slightly marinated in a red wine vinaigrette, this light and refreshing salad is just right for those hot spring and summer days. -Jill Bowers, Huntington, Indiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 7

Greek Feta Salad image

Steps:

On a serving platter, layer tomatoes and onion. Top with feta cheese and olives. In a small bowl, whisk the oil, vinegar and oregano; drizzle over salad. Serve with a slotted spoon.

Nutrition Facts : Calories 168 calories, Fat 15g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 227mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

Ingredients

5 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced
1 package (6 ounces) crumbled tomato and basil feta cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano

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