HERB SALAD WITH FETA
Using two kinds of parsley -- flat-leaf and curly-leaf -- brings a variety of textures to this salad. But it's also fine to choose just one, as long as you have two cups total.
Provided by Martha Stewart
Categories Salad Recipes
Time 10m
Number Of Ingredients 9
Steps:
- Whisk together oil and lemon juice in a medium bowl, and season with salt and pepper. Add flat-leaf parsley, curly-leaf parsley, mint, and lettuce; toss to combine. Garnish with cheese.
HERB SALAD WITH FETA CHEESE
Rich flavors are best balanced with a touch of freshness, as in this tangy Mediterranean salad. Be sure to serve this dish immediately so that each flavor stands out more distinctly.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, make the dressing: Whisk together olive oil, lemon juice, and salt and pepper to taste. In a large bowl, combine the flat and curly-leaf parsley and the mint. Drizzle with dressing, and toss to combine. Garnish with cheese and olives. Serve immediately.
FETA & HERB GREEK SALAD WITH CHICKEN
Chicken marinated in a tangy feta and herb vinaigrette is the star of this Greek salad chock full of veggies and topped with crispy pita chips.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- Toss the chicken in a large bowl with 1/4 cup of the Greek Feta Herb Vinaigrette and sprinkle with salt and pepper. Set aside while you assemble the salad.
- Lay the romaine on a large deep platter (or 4 wide, shallow bowls). Top with the tomatoes, bell pepper, cucumbers and olives.
- Arrange the chicken on a baking sheet and broil, turning once, until browned and cooked through, about 8 minutes per side. Let the chicken cool for a few minutes and then slice.
- Serve the warm chicken on the salad. Sprinkle with the pita chips and feta. Drizzle with the remaining vinaigrette.
FETA & HERB "GREEK SALAD" PENNE
Pasta and the ultimate diner salad mash-up. All the familiar flavors of your favorite salad pair with penne to make a satisfying weeknight dinner. A drizzle of creamy feta herb dressing brings all the ingredients together.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain.
- Meanwhile, heat the oil in a large pot over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, tomatoes, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned and the tomatoes are just warmed through, about 3 minutes.
- Add the olives, pasta and the reserved pasta cooking water to the pot and cook for 1 minute. Remove from the heat and stir in the arugula until wilted. Season with salt and pepper. Transfer to a serving dish and drizzle with the Greek Feta Herb Vinaigrette.
FRESH HERB SALAD WITH FETA, TOASTED CHICKPEAS, AND WARMING SPICES
This fresh herb salad has the perfect balance of textures and flavors- featuring toasted chickpeas, feta, lemon, and hot chili oil. Easy to customize. Ready in 15 mins.
Provided by Sharon Chen
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- In a large flat-bottom sauté pan or cast-iron skillet, heat olive oil over medium heat and swirl to cover the bottom of the pan. Place the lemons cut side down close to the edge of the pan.
- Add garlic, followed by chickpeas in the center of the pan and spread them out in a single layer. Season with salt, pepper, paprika, and cumin. Stir gently to well coat the chickpeas and allow them to toast, for about 2 minutes. The lemons should be blackened at this point. Remove them from the pan using tongs and set aside to cool.
- Switch heat to low. Stir in feta and drizzle with hot chili oil. Combine well and remove from heat.
- To assemble one serving, place a handful of mixed fresh herbs on a serving plate, top with the chickpeas and feta mixture. Squeeze the juice from one half-blackened lemon on top of the salad. Enjoy!
Nutrition Facts : ServingSize 1, Calories 432 calories, Sugar 16.5g, Sodium 834.5mg, Fat 25.5g, SaturatedFat 10.3g, Carbohydrate 42.7g, Fiber 8.1g, Protein 15g, Cholesterol 50.5mg
FETA WITH OLIVE OIL AND HERBS
Steps:
- Gather the ingredients.
- Place feta on a medium-sized plate or serving platter. Drizzle olive oil over the top.
- Sprinkle the herbs and red pepper flakes on the feta.
- If you use fresh herbs, you can garnish the plate with leftover sprigs of herbs. Serve with a sliced baguette or crackers.
Nutrition Facts : Calories 140 kcal, Carbohydrate 2 g, Cholesterol 34 mg, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, Sodium 347 mg, Sugar 2 g, Fat 13 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
GREEK HERB SALAD WITH FETA
This light and refreshing Greek herb salad is made with crunchy romaine, fresh dill, scallions and feta. Serve with grilled chicken, salmon or with chickpeas to make a hearty vegetarian entrée salad.
Provided by Liz DellaCroce
Categories Salad Salad Dressing Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- Place the romaine, scallions, feta and dill in a large bowl and toss well. Drizzle with lemon juice, olive oil and garlic. Toss well then season with salt and pepper to taste before serving.
Nutrition Facts : ServingSize 2 cups, Calories 162 kcal, Carbohydrate 7 g, Protein 6 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 328 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g
HERB GRILLED CHICKEN SALAD WITH STRAWBERRIES AND FETA CHEESE
This is an expansion on a wonderful salad my best friend makes. Very tasty and easy to put together. You can also omit the chicken and serve this as a wonderful side salad. The dressing is simple and wonderful. Note: prep time incudes marinating the chicken.
Provided by MsSally
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken breasts in ziplock bag and pour marinade over. Let sit in fridge for 30 mins or longer. Heat grill to high. Cook chicken breast about 4 mins per side or till reads 150. Take off grill and place in foil and let sit 10 minutes.
- Meanwhile, place about 1/2 cup strawberries in blender and puree. Then pour in the dressing and blend well. Set aside.
- To serve: Divide lettuce, remaining strawberries, red onion, and cucumbers among 4 plates. Slice chicken in thin strips and divide among plates. Top with dressing, feta, walnuts and wonton strips. Enjoy.
HERB WATERMELON FETA SALAD
This is a delicious summer salad. The ingredients really go well together.
Provided by Michelle English
Categories Salad Fruit Salad Recipes
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- Gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar, salt, and black pepper together in a large bowl.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 31.1 g, Cholesterol 8.4 mg, Fat 6 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 111.9 mg, Sugar 24.5 g
HERB SALAD WITH FETA, ROASTED RED PEPPERS, AND TOASTED NUTS
Provided by Bon Appétit Test Kitchen
Categories Salad Nut Appetizer Side Vegetarian Quick & Easy Low Cal Dinner Lunch Feta Pecan Bell Pepper Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among plates and serve.
HERB AND RADISH SALAD WITH FETA AND WALNUTS
This light, crunchy salad is inspired by sabzi khordan, the heaping platter of fresh herbs, radishes, walnuts and feta cheese that accompanies nearly every Persian meal.
Provided by Samin Nosrat
Categories dinner, lunch, quick, salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
- Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.
- In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
- Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).
- Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 269 milligrams, Sugar 2 grams
LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA
A delicious salad that works equally well warm or at room temperature.
Provided by Martha Rose Shulman
Categories appetizer
Time 40m
Yield Serves 6 generously
Number Of Ingredients 12
Steps:
- In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
- Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
- Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 5 grams
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