Mediterraneansteaksalad Recipes

MEDITERRANEAN SALAD

Steps:

• In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
• In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
• Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

MEDITERRANEAN MADNESS SALAD

Steps:

• Heat oven to 400 degrees F.
• In a small bowl, toss cubed eggplant with the garlic and oil. Spread on sheet pan and place in preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning. Meanwhile, cook pasta according to directions and drain. Remove eggplant to a large nonmetallic bowl. Add pasta and stir in 1/2 cup of feta while pasta and eggplant are still warm. Set aside to cool while preparing other ingredients.
• Add in the rest of the ingredients except the romaine and gently stir to combine, adding remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of romaine on a large platter.

MEDITERRANEAN GREEK SALAD

Steps:

• In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

MEDITERRANEAN STEAK SALAD

Steps:

• Heat outdoor grill or a two-burner stovetop grill pan.
• Mix all ingredients for the spice rub together well in a small bowl.
• Pour dressing into a clear measuring cup; add water equal to 1/2 cup. Pour into a large serving bowl; whisk in 1 tsp spice rub until blended.
• Press remaining spice rub on both sides of the steak. Coat both sides of steak and red pepper with nonstick spray.
• Grill pepper for 7 minutes. Add steak to grill; cook 4 to 5 minutes on each side for rare. Remove steak and pepper to a cutting board. Cut pepper in strips; let steak rest about 5 minutes.
• Meanwhile, add salad greens and remaining ingredients to bowl with dressing. Thinly slice steak across the grain. Add to salad, along with any steak juices, if desired. Toss to mix and coat.

MEDITERRANEAN CHOPPED SALAD

Steps:

• In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Divide dressing between two small airtight containers. Divide lettuce, roasted peppers, almonds, chickpeas, and bell pepper between two medium airtight containers. Refrigerate, up to overnight. To serve, pour dressing over salad, seal, and shake to combine.

CHOPPED MEDITERRANEAN SALAD RECIPE BY TASTY

Steps:

• Peel the cucumbers. Cut into discs, and then quarter the discs. Place in a large salad bowl.
• Cut tomatoes into quarters, lengthwise, and then rotate and cut into large chunks. Add to the salad bowl.
• Cut the red onion in half, removing the skin, stem, and bottom. Thinly slice and add to the bowl.
• Add the feta cheese, olive oil, red wine vinegar, salt, pepper, lemon juice, and olives to the salad bowl and toss gently.
• Enjoy!

FAVORITE MEDITERRANEAN SALAD

Steps:

• In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

MEDITERRANEAN BEEF SALAD WITH LEMON VINAIGRETTE

Steps:

• SALAD:.
• Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145 degrees F) or 20 to 22 minutes for medium doneness (160 degrees F). Thinly slice steak.
• Divide romaine among 4 dinner plates. Top with sliced meat, red onion, tomatoes, and feta cheese. Drizzle with Lemon Vinaigrette.
• LEMON VINAIGRETTE:.
• In a screw-top jar combine olive oil, lemon peel, lemon juice, oregano and garlic. Cover and shake well. Season to taste with salt and black pepper. Makes about 1/2 cup.

HEALTHY MEDITERRANEAN SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place chicken breast on a baking sheet lined with aluminum foil or parchment paper. Top with olive oil, lemon juice, garlic, dill, and salt and pepper to season.
• Bake for 35-40 minutes until internal temperature reaches 165°F (75°C) and the juices run clear.
• Add all dressing ingredients in a small bowl or cup and whisk until with a fork until combined.
• Slice thinly or cube chicken, cutting to your preference for topping the salad.
• Assemble your salad, starting with a base of romaine lettuce. Then top with chicken, cucumber, olives, red onion, tomatoes, feta, and the dressing. Toss to evenly incorporate ingredients
• Enjoy!