CELERY SALAD WITH FETA
Make and share this Celery Salad With Feta recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, place the celery and red onion.
- In a seperate bowl, whisk together olive oil. lemon juice, Dijon, sugar, salt and pepper.
- Pour dressing mixture over celery and onion.
- Sprinkle with chopped mint and parsley.
- Toss to combine well.
- Chill for about 1 hour before serving.
Nutrition Facts : Calories 119.3, Fat 9.7, SaturatedFat 2.9, Cholesterol 11.1, Sodium 377.7, Carbohydrate 6.1, Fiber 2, Sugar 3.5, Protein 2.8
CELERY SALAD WITH FETA AND MINT
Pair this refreshing lemon-mint salad with broiled fish, lamb burgers or kebabs, or grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, combine celery and red onion. Add olive oil, lemon zest, and lemon juice. Season with salt and pepper and sprinkle with feta and mint.
Nutrition Facts : Calories 102 g, Fat 9 g, Fiber 1 g, Protein 2 g
CHICKEN BREAST WITH FETA, CELERY AND RADISH SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to rest for 5 minutes before serving.
- Divide the romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge.
Nutrition Facts : Calories 450, Fat 17 grams, SaturatedFat 5 grams, Fiber 1 grams, Protein 43 grams
CHICKEN BREAST WITH FETA, CELERY AND RADISH SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to rest for 5 minutes before serving.
- Divide the romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge.
Nutrition Facts : Calories 350 calorie, Fat 17 grams, SaturatedFat 5 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 43 grams
BARLEY, FETA, AND PEAR SALAD
Categories Cheese Fruit Side Vegetarian Quick & Easy High Fiber Feta Pear Walnut Barley Celery Fall Healthy Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a 2-quart saucepan three fourths full with boiling water boil barley, partially covered, until tender, about 30 minutes.
- While barley is cooking, in a baking pan toast walnuts in middle of oven until golden, about 7 minutes. Chop parsley. Cut celery and radicchio into 1/4-inch dice. Peel and core pear and cut into 1/4-inch dice.
- Drain barley in a sieve and transfer to a bowl. Add feta to barley and add nuts, parsley, celery, radicchio, pear, lemon juice, oil, and salt and pepper to taste. Toss salad until combined.
JUST CELERY SALAD
I came up with this when I wanted to serve a salad with dinner, but was out of lettuce. I happened to have almost a whole head of celery. Very simple.
Provided by HollyLQuinn
Categories < 15 Mins
Time 5m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl and toss. Serve.
Nutrition Facts : Calories 214.7, Fat 21.9, SaturatedFat 3.7, Cholesterol 4.4, Sodium 157.7, Carbohydrate 3.2, Fiber 1.6, Sugar 1.9, Protein 2.6
EASY CELERY SALAD
Celery makes a great salad with few calories that I often make when I am trying to lose a few pounds.
Provided by moppelchen
Categories Salad Vegetable Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Place celery in a salad bowl. Combine oil, vinegar, sugar, and salt in a lidded jar and shake to combine. Pour over celery and mix well.
Nutrition Facts : Calories 86.5 calories, Carbohydrate 4.6 g, Fat 7.2 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 254.5 mg, Sugar 2.7 g
SHELL BEAN SALAD WITH TOMATOES, CELERY AND FETA
This is a perfect end-of-summer farmers' market dish. It makes a nutritious main salad or a great starter or side dish.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Combine the beans, onion, water, crushed garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
- In a large salad bowl, combine the beans, celery, tomatoes, feta and herbs. Sprinkle the tomatoes with sea salt if desired.
- Mix together the vinegar, mustard, salt, pepper, garlic and olive oil. Toss with the salad, taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 951 milligrams, Sugar 3 grams, TransFat 0 grams
FETA FRITTATAS WITH CARROT & CELERY SALAD
This healthy oven-baked frittata with a crunchy side salad is rich in calcium, fibre, vitamin c and makes up 3 of your 5-a-day
Provided by Good Food team
Categories Lunch
Time 40m
Number Of Ingredients 15
Steps:
- Heat oven to 220C/200C fan/gas 7 with a muffin tin inside. Heat the oil in a frying pan and fry the leek for about 4 mins, stirring regularly, over a medium-high heat to soften it. Stir in the spinach and cook for 1 min until wilted down, then set aside to cool slightly.
- Beat the eggs, dill, yogurt and feta together in a jug with black pepper and the garlic. Add the leeks and spinach, and stir well. Take the muffin tin out of the oven and drop in four muffin cases, add the egg mixture and bake for 15-18 mins until set and golden.
- Meanwhile, mix the balsamic vinegar with the tahini and 1-2 tbsp water in a bowl to make a dressing, then toss with the vegetables and olives. Pile onto plates, carefully remove the paper cases from the frittatas and serve.
Nutrition Facts : Calories 378 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 21 grams protein, Sodium 1.4 milligram of sodium
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 :
MARINATED FETA AND CELERY
Try this briny crumble tossed into roasted-vegetable salads. Or, for a tasty sandwich, spoon some onto toast and melt under the broiler before topping with roasted veggies.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 10m
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Combine feta, chile, celery and leaves, and vinegar in a bowl. Season with salt. Spoon into an airtight container; top with oil. Mixture can be refrigerated up to 1 week; return to room temperature before using.
FETA CHICKEN SALAD
A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!
Provided by CHELC44
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.
Nutrition Facts : Calories 598.7 calories, Carbohydrate 7.2 g, Cholesterol 163.1 mg, Fat 44.8 g, Fiber 0.8 g, Protein 40.8 g, SaturatedFat 18.7 g, Sodium 1061.1 mg, Sugar 4.5 g
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