Chopped Salad With Feta Green Onions And Pine Nuts Recipes

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CHOPPED SALAD WITH FETA AND PINE NUTS



Chopped Salad With Feta and Pine Nuts image

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

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.)

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



Chopped Salad with Crumbled Feta image

Provided by Molly Yeh

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

3 Roma tomatoes (seeded, if they're really juicy), chopped into 1/2-inch pieces
Kosher salt
1/2 large or 1 small cucumber (I prefer Persian or English cucumbers), chopped into 1/2-inch pieces
1/2 red onion, chopped into 1/2-inch pieces
Black pepper
A light drizzle of extra-virgin olive oil
A good squeeze of lemon
1/2 cup 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.

GREEN BEAN SALAD WITH PINE NUTS AND FETA



Green Bean Salad With Pine Nuts and Feta image

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

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)

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

BUTTERNUT SQUASH SALAD WITH FETA CHEESE AND CARAMELIZED ONIONS



Butternut Squash Salad with Feta Cheese and Caramelized Onions image

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

1 butternut squash, halved and seeded
1 tablespoon olive oil
2 red onions, sliced
4 tablespoons pine nuts
5 ounces crumbled feta cheese
2 tablespoons chopped fresh mint
salt and freshly ground black pepper to taste
1 tablespoon olive oil, or to taste
1 tablespoon balsamic vinegar, or to taste

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

CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO



Chopped Salad With Chickpeas, Feta and Avocado image

Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.

Provided by Lidey Heuck

Categories     dinner, lunch, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 cups small (1/2-inch) diced stale bread, buns or pita (about 3 to 4 ounces)
6 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 romaine heart, quartered lengthwise and sliced crosswise into 1/2-inch pieces
1 (15-ounce) can chickpeas, rinsed
1 medium (or 1/2 large) English cucumber, halved lengthwise, seeded and diced
1/2 cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
1/3 cup thinly sliced scallions (about 2 scallions)
2 tablespoons red wine vinegar
1 tablespoon drained capers, roughly chopped
1 tablespoon minced shallots
1/4 teaspoon Dijon mustard
1 firm-ripe avocado, halved, pitted and diced
3/4 cup diced or crumbled feta cheese (about 4 ounces)
1/4 cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving

Steps:

  • Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
  • Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
  • In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.

CHOPPED VEGETABLE SALAD WITH FETA AND OLIVES



Chopped Vegetable Salad with Feta and Olives image

Categories     Salad     Olive     Onion     Tomato     Appetizer     Side     No-Cook     Picnic     Feta     Summer     Potluck     Lettuce     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 large head romaine lettuce, finely chopped (about 8 cups)
4 medium plum tomatoes, seeded, finely chopped (about 1 1/2 cups)
1 large cucumber, peeled, seeded, finely chopped (about 1 1/4 cups)
1/2 cup chopped red onion
1/4 cup olive oil (preferably extra-virgin)
3 tablespoons red wine vinegar
1 cup crumbled feta cheese (about 4 ounces)
1/2 cup pitted halved Kalamata olives or other brine-cured black olives

Steps:

  • Combine first 4 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve.

MELON WITH FETA, RED ONION, AND PINE NUTS



Melon with Feta, Red Onion, and Pine Nuts image

Categories     Onion     Breakfast     Brunch     Side     Sauté     Vegetarian     Feta     Lime     Cantaloupe     Honeydew     Mint     Pine Nut     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 8

1 tablespoon vegetable oil
2 red onions, sliced 1/4 inch thick
2 cantaloupes
1 honeydew melon
1/4 cup chopped fresh mint leaves
1 tablespoon fresh lime juice
1/2 cup crumbled feta cheese (about 4 ounces)
1/4 cup pine nuts, toasted

Steps:

  • In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions.
  • With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges. Arrange wedges on a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste.
  • Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine.

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