SHEPHERD'S SALAD
Provided by Sunny Anderson
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Toss together all ingredients except feta cheese in a large bowl. Let sit at room temperature for 1 hour to allow flavors to develop. Toss in the feta cheese just before serving and taste for seasoning and adjust seasoning, if necessary.
SHEPHERD'S SALAD
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Combine 2 chopped tomatoes, 1 chopped cucumber, 1 chopped Italian frying pepper, 1/4 cup finely chopped red onion and 1/2 cup chopped parsley in a bowl. Toss with 3 tablespoons olive oil, 1 1/2 tablespoons lemon juice, 3/4 teaspoon kosher salt, and pepper to taste. Let stand 10 minutes before serving.
TURKISH SHEPHERD'S SALAD
What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it. You can buy these spices at Middle Eastern markets or from online retailers like Penzey's. The recipe is adapted from one in "The Little Foods of the Mediterranean," by Clifford A. Wright.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes toss together, taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 389 milligrams, Sugar 4 grams
SHEPHERD'S SALAD - COBAN SALATAS(TURKEY)
This salad might be found on a Turkish table. The salad is lovely and quite refreshing and it goes well with lamb. While it involves some chopping, it is very easy to do. Use really ripe tomatoes when you make it. You will enjoy its freshness, but try not to make more than will be eaten with your meal. This is best fresh. A simple and refreshing salad from the kitchen of One Perfect Bite.
Provided by Sharon123
Categories Salad Dressings
Time 20m
Yield 4-6
Number Of Ingredients 10
Steps:
- To make salad:.
- Combine all salad ingredients in a large bowl. Toss to combine.
- To make dressing:
- Place olive oil, lemon juice, salt and pepper in a small bowl. Whisk to combine.
- To finish:
- Pour dressing over salad.
- Yield 4 to 6 servings.
Nutrition Facts : Calories 130.4, Fat 7.4, SaturatedFat 1.1, Sodium 598.7, Carbohydrate 16.3, Fiber 4.2, Sugar 8.4, Protein 3.3
SHEPHERD'S SALAD (TURKEY)
Found this in "The BBQ Bible" and I am posting it for ZWT6. There are probably as many versions of this colorful salad as there are Turkish cooks to make it. The basic ingredients are onions, tomatoes and peppers. Here's a more elaborate version that's bursting with Anatolian freshness.
Provided by diner524
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Core and seed the tomatoes and cut into 1/4 inch dice. Peel and seed the cucumber and cut into 1/4 inch dice. Stem and seed the pepper and cut into 1/4 inch dice. Cut the onion into 1/4 inch dice.
- Combine the tomatoes, cucumber, bell pepper, onion, parsley (if using) and most of the olives in a serving bowl. Add the oil, 1 tablespoon vinegar and salt and pepper and toss gently but thoroughly to mix. Correct the seasoning, adding salt and pepper or vinegar as necessary; the salad should be highly seasoned.
- Sprinkle the crumbled feta cheese over the salad, decorate with the remaining olives and serve immediatley.
GROUND TURKEY SHEPHERD'S PIE
Lean ground turkey has significantly less saturated fat than beef. It tastes rich and earthy when simmered with chipotle chili powder. Carrots and peas brighten the filling, while yogurt, stirred into the mashed potatoes and parsnips, adds calcium.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees. Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving 2 cups cooking liquid. Pass potatoes and parsnips through a ricer. Stir in yogurt and 3/4 teaspoon salt. Season with pepper.
- Make the filling: Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until tender, 10 to 12 minutes.
- Add turkey; cook, breaking up any large pieces, for 5 minutes. Stir in 1 1/2 teaspoons salt, the thyme, and chili powder; season with pepper. Whisk together cornstarch and reserved 2 cups cooking liquid; add to turkey. Boil for 1 minute. Stir in peas. Transfer to a 2-quart round or oval baking dish; top with potatoes. Bake until bubbling and top is browned, 35 minutes.
Nutrition Facts : Calories 287 g, Cholesterol 46 g, Fiber 4 g, Protein 33 g, Sodium 459 g
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