Moldavian Potato Feta And Scallion Salad Recipes
MOLDAVIAN POTATO, FETA AND SCALLION SALAD
This Salata de Cartofi cu Brinza is a delightful alternative to traditional potato salad. The recipe calls for red skinned potatoes, but it's grand with others too. Originally from Please to the Table, a Russian Cookbook.
Provided by j-jitterbug
Categories Potato
Time 22m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and cook potatoes in boiling water until tender, 18-20 minutes.
- Chop, press and crumble other ingredients.
- Cool potatoes until they can be handled, then dice into 3/4-inch cubes.
- Toss with olive oil and garlic, then let fully cool to room temperature.
- Add feta and scallions and drizzle with vinegar.
- Add dill, salt& pepper, and toss gently.
- Let rest for at least 1 hour to allow flavors to mingle.
- Add optional garnish and serve.
TANGY POTATO SALAD WITH SCALLIONS
This light potato salad is perfect for a picnic -- or try serving it with our Grilled Sirloin Steak with Toppings Bar.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
- Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
- When potato mixture is cool, mix in oil; season potato salad with salt and pepper.
Nutrition Facts : Calories 280 g, Fat 14 g, Fiber 4 g, Protein 6 g
ROASTED SWEET POTATO SALAD WITH FETA
Here's a beautiful salad recipe. Filling and delicious, the roasted sweet potatoes work perfectly with the salty feta cheese.
Provided by Melanie Booth
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 3
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
- Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
- At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
- Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
- Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.
Nutrition Facts : Calories 526.1 calories, Carbohydrate 36.7 g, Cholesterol 49.8 mg, Fat 37.5 g, Fiber 4.9 g, Protein 13.4 g, SaturatedFat 12.3 g, Sodium 917.1 mg, Sugar 10.5 g
CORN, TOMATO AND SCALLION SALAD
Make and share this Corn, Tomato and Scallion Salad recipe from Food.com.
Provided by onionjs
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute corn in hot olive oil, adding salt and pepper to taste, until tender.
- Add garlic and saute until garlic becomes aromatic, less than 1 minute.
- Deglaze with vinegar and stock, cooking until liquid is nearly evaporated (au sec) Add tomatoes and cook 1 minute more.
- Remove from heat, stir in scallions.
- Cool, season with salt and pepper, serve at room temperature.
Nutrition Facts : Calories 112.1, Fat 4.5, SaturatedFat 0.6, Cholesterol 0.2, Sodium 15.2, Carbohydrate 17.6, Fiber 2.5, Sugar 5.5, Protein 3.1
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