Tomato Artichoke And Feta Couscous Salad Recipes
ARTICHOKE TOMATO SALAD
For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
TOMATO, ARTICHOKE AND FETA COUSCOUS SALAD
This is a recipe that I had adapted to suit my family needs. If you are in a rush, substitute the Herb Vinaigrette with any purchased vinaigrette
Provided by Abby Girl
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan, combine water and salt; cover and bring to a boil. Stir in lemon juice. Stir in couscous; cover and remove from heat. Let stand for 5 minutes. Transfer couscous to large bowl and fluff with fork; let cool for about 15 minutes, fluffing with fork frequently.
- Salad: Add tomatoes, feta cheese, onions, olives, artichoke and parsley to couscous; stir to mix.
- Add vinaigrette and toss to ix. Add salt and pepper to taste.
Nutrition Facts : Calories 521.1, Fat 29.1, SaturatedFat 8.5, Cholesterol 33.4, Sodium 1329.2, Carbohydrate 53.4, Fiber 5.2, Sugar 5.3, Protein 14.2
TOMATO AND ARTICHOKE SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
- Toss vegetables with vinaigrette and parsley, transfer to serving bowl.
FETA COUSCOUS SALAD
Make and share this Feta Couscous Salad recipe from Food.com.
Provided by eillena
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat broth until boiling and stir in couscous. Cover and remove from heat. Let it stand for five minutes. Transfer to a large bowl and fluff couscous with with and let cool for ten minutes.
- Add feta, cucumber, tomato, pepper, green onion and fresh basil.
- Prepare the dressing. Combine vinegar, oil, garlic and sugar.
- Pour dressing over couscous and vegetables and add salt and pepper to taste.
Nutrition Facts : Calories 338.2, Fat 20.6, SaturatedFat 7.4, Cholesterol 33.4, Sodium 632.2, Carbohydrate 27.9, Fiber 2.5, Sugar 3.9, Protein 10.8
ARTICHOKE, CHERRY TOMATO, AND FETA SALAD WITH ARTICHOKE-PESTO CROSTINI
Provided by Diane Rossen Worthington
Categories Salad Tomato Appetizer Side Vegetarian High Fiber Dinner Lunch Feta Artichoke Summer Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For pesto:
- Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For salad:
- Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.
- Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.
- Serve salad with crostini.
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