Mediterranean Feta Salad With Pomegranate Dressing Recipes

MEDITERRANEAN FETA SALAD WITH POMEGRANATE DRESSING

Mediterranean feta salad with pomegranate dressing image

Middle Eastern pomegranate molasses gives this salad a delicious tang

Provided by Jennifer Joyce

Time 40m

Number Of Ingredients 13

Ingredients

2 red peppers
3medium aubergines , cut into chunks, or 15 small, halved
6 tbsp extra-virgin olive oil
tsp cinnamon
200g green bean , blanched (use frozen if you can)
1 small red onion , sliced into half moons
200g feta cheese , drained and crumbled
seeds 1 pomegranate
handful parsley , roughly chopped
1 small garlic clove , crushed
1 tbsp lemon juice
2 tbsp pomegranate molasses
5 tbsp extra-virgin olive oil

Steps:

Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened - about 25 mins.
Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.

Nutrition Facts : Calories 258 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Protein 6 grams protein, Sodium 0.94 milligram of sodium

FETA CHEESE MEDITERRANEAN SALAD

Feta Cheese Mediterranean Salad image

Grab some olives and try our Mediterranean Salad! Salty, tangy and delicious, Feta Cheese Mediterranean Salad makes any meal into a special occasion.

Provided by My Food and Family

Categories Chickpea

Time 15m

Yield 4 servings, about 2 cups each

Number Of Ingredients 8

Ingredients

4 cups tightly packed torn mixed salad greens
1 cup chopped plum tomatoes
1 cup coarsely chopped Kalamata olives
1 avocado, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
3/4 cup rinsed canned chickpeas (garbanzo beans)
1/2 cup slivered red onions
1/2 cup KRAFT Balsamic Vinaigrette Dressing

Steps:

Combine all ingredients except dressing in large bowl.
Add dressing just before serving; mix lightly.

Nutrition Facts : Calories 370, Fat 27 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1120 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 12 g

FENNEL, POMEGRANATE AND FETA SALAD

Fennel, Pomegranate and Feta Salad image

Salty and aniseedy with bursts of sour sweetness, this works as an effective palate cleanser. From Diana Henry's Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa.

Provided by AmandaInOz

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 fennel bulbs
1/2 large cucumber
1/2 red onion, very finely sliced
1 bunch fresh coriander, roughly chopped
1 bunch fresh flat leaf parsley, roughly chopped
7 ounces feta cheese (200g)
1/2 pomegranate, seeds of
1 1/2 teaspoons white wine vinegar
2 tablespoons extra virgin olive oil
1 pinch caster sugar
salt and pepper

Steps:

Mix together the dressing ingredients in a small bowl. Add salt and pepper to taste. Set aside.
Trim the fennel bulbs, reserving the fronds. Quarter the bulbs, and cut out and discard the central core. Finely slice the fennel lengthways, and toss it and the reserved fronds into the bowl containing the dressing.
Peel the cucumber and cut in half lengthways. Scoop out the central seeds with a teaspoon and slice the remaining flesh into half-moon shapes. Add to the bowl of dressing.
Add the sliced onion to the bowl. Add the herbs and crumble the feta in the bowl.
Toss the salad and scatter the pomegranate seeds on top- don't add the seeds before tossing as they will leach out their crimson juices.

POMEGRANATE AND FETA SALAD

Pomegranate and Feta Salad image

When pomegranates are available here we eat this salad on a weekly basis. This is always a big hit at holiday potlucks!

Provided by cooking for boys

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 head romaine lettuce, washed and torn
1 bunch spinach, washed and torn
1 pomegranate, seeds of
1/4 cup pine nuts, toasted
1/2 cup crumbled feta cheese
1/3 cup olive oil
1 tablespoon red wine vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon oregano
salt & freshly ground black pepper

Steps:

Toss lettuce and spinach together in large salad bowl.
Add pomegranate seeds, pine nuts and feta.
Whisk drssing ingredients together and store in refrigerator.
Toss with salad ingredients just before serving.

Nutrition Facts : Calories 226, Fat 19.1, SaturatedFat 3.9, Cholesterol 11.1, Sodium 203.4, Carbohydrate 11.3, Fiber 3.7, Sugar 6.2, Protein 5.5

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