TRADITIONAL GREEK SALAD RECIPE
Simple traditional Greek Salad with ripe tomatoes, cucumbers, bell peppers, onions, olives and creamy feta cheese.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
- Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
- Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2" in thickness)
- Thinly slice the bell pepper into rings.
- Place everything in a large salad dish. Add a good handful of pitted kalamata olives.
- Season very lightly with kosher salt (just a pinch) and a bit of dried oregano.
- Pour the olive oil and red wine vinegar all over the salad. Give everything a very gentle toss to mix (do NOT over mix, this salad is not meant to be handled too much).
- Now add the the feta blocks on top and add a sprinkle more of dried oregano.
- Serve with crusty bread.
Nutrition Facts : Calories 102.9 kcal, Sodium 2.8 mg, Fat 9.5 g, SaturatedFat 1.3 g, Carbohydrate 4.7 g, Fiber 1.1 g, Protein 0.7 g, ServingSize 1 serving
GREEN SALAD WITH CRANBERRY VINAIGRETTE
Green salad that is especially pretty to serve during the Christmas holidays.
Provided by Nancy W
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
- In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
- In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g
GREEK CRANBERRY SALAD
This recipe came from my mother. It is easy to make and looks/tastes incredible. You can use any kind of salad greens that you like, and you can substitute blue cheese for the feta if you prefer. I thought I would never have a recipe to share, since I get most of my new recipes from Zaar!
Provided by Linda Sue
Categories Greens
Time 15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Make the sugared nuts. In a skillet, cook and stir the pecans in the butter until toasted - about 5 minutes. Remove from the heat and stir in 1/4 cup of sugar. Set aside to cool.
- Prepare the dressing. Pour the red wine vinegar, vegetable oil, parsley, garlic powder, 1 T of sugar, oregano, salt and pepper into a blender. Blend well until the ingredients are combined and the parsely is well processed.
- Toss the greens, sugared nuts, cranberries, onions, and cheese with the dressing. The dressing is pretty powerful, so use sparingly and adjust to taste. I found the proportions as listed to be just about right for our taste, but you may prefer less dressing.
- Serve immediately.
Nutrition Facts : Calories 364.8, Fat 32.3, SaturatedFat 9, Cholesterol 33.1, Sodium 468.2, Carbohydrate 17.1, Fiber 2.9, Sugar 13, Protein 5.2
BARLEY GREEK SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
- Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
- Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.
GRANDMA'S CRANBERRY SALAD
This is a favorite recipe that my Grandma makes for us. She freezes it, but my family prefers it just chilled in the refrigerator.
Provided by wilco
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 10m
Yield 20
Number Of Ingredients 6
Steps:
- Put cranberries in a food processor and blend until well chopped. Transfer cranberries to a large bowl, and mix in pineapple, pecans, marshmallows and sugar.
- In a medium bowl, beat cream with an electric mixer until stiff peaks form. Fold whipped cream into cranberry mixture. Chill until ready to serve. (Or, freeze for 2 hours before serving.)
Nutrition Facts : Calories 227.2 calories, Carbohydrate 27 g, Cholesterol 32.6 mg, Fat 13.1 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 5.9 g, Sodium 27.3 mg, Sugar 20.7 g
CRANBERRY SALAD
This cranberry salad recipe is reminiscent of a Waldorf salad or a taffy apple salad. Sweet and creamy, this cranberry salad is supposedly a favorite among kids but all of the adults love it too!
Provided by Dolores Cruz
Categories Salad Fruit Salad Recipes Cranberry Salad Recipes
Time 3h20m
Yield 10
Number Of Ingredients 7
Steps:
- Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours.
- After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 25.8 g, Cholesterol 0.6 mg, Fat 6.1 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 2.1 g, Sodium 17.1 mg, Sugar 20.4 g
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