EASY RED BELL PEPPER AND FETA SALAD
This delicious summer salad is made with fresh red bell peppers and creamy feta. Great with a slice of crispy bread. You can also use a mix of bell peppers.
Provided by Christine
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine bell peppers, feta cheese, and onion in a large bowl.
- Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 17.8 g, Cholesterol 50.5 mg, Fat 32.8 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 11.3 g, Sodium 715.6 mg, Sugar 13.4 g
RED PEPPER, ONION AND FETA SALAD
Grilled onions with bell peppers and feta cheese mixed with arugula gives you delicious salad - perfect for side.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. Cut bell peppers lengthwise into quarters; remove stems, seeds and membranes. Lightly brush onion slices with oil.
- Place pepper wedges, skin side down, and onions on grill over medium heat. Cover grill; cook about 10 minutes, turning occasionally, until pepper skins are completely blackened and blistered and onions are tender.
- Set onions aside. Immediately place pepper wedges in medium bowl. Cover bowl tightly with plastic wrap. Cool 5 minutes. Peel off blackened skin; rinse quickly with water. Cut peppers into strips. Return peppers to bowl; add onions.
- In small bowl, mix 1/4 cup oil, the vinegar, garlic, salt and pepper with whisk. Add 2 tablespoons dressing to onion mixture; toss to coat. In large bowl, toss arugula with remaining dressing. Top with onion mixture, walnuts and cheese. Serve immediately.
Nutrition Facts : Calories 250, Carbohydrate 10 g, Fat 1, Fiber 3 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg
QUINOA & FETA SALAD WITH ROASTED VEGETABLES
Quinoa is a fine, protein-packed grain that helps to keep you satisfied until your next meal, making this veggie salad a great lunchbox filler
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Cook the quinoa following pack instructions, then drain really well and set aside.
- Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
- Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
- Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.
Nutrition Facts : Calories 404 calories, Fat 21.4 grams fat, SaturatedFat 8.4 grams saturated fat, Carbohydrate 35.3 grams carbohydrates, Sugar 11.2 grams sugar, Fiber 2.6 grams fiber, Protein 17.3 grams protein, Sodium 1.9 milligram of sodium
ROASTED PEPPER & FETA SALAD
This colorful salad combines smoky roasted peppers with salty feta, bright lemon zest, and pepper-infused olive oil. Eat by itself or stuffed in a grilled pita for a perfect light lunch.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Wash peppers and lay them in a baking dish. Pour the olive oil over the peppers and bake for about 35 minutes, until wilted and beginning to turn brown. Remove peppers from oven and cover with foil or a towel. Allow to cool for at least 30 minutes. Carefully remove as much peel as you can from the peppers; discard. Some peel may be stubborn and remain - that's ok. Remove the centers and seeds also.
- Cut peppers into 1-inch pieces and add to a large bowl. Add parsley, feta, lemon zest, and the oil that the peppers cooked in. Toss and serve.
- Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.
BELL PEPPER, TOMATO, AND FETA SALAD
I make this salad all the time in various configurations, using more or less bell pepper, tomato, or feta cheese, depending on what I have in my fridge. Mixed color bell peppers look prettiest. The dressing couldn't be easier and can be used on different salads as well.
Provided by barbara
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tomatoes, all bell peppers, and onion in a large bowl. Crumble feta cheese on top.
- Stir together oil, vinegar, salt, sugar, and black pepper in a cup. Pour over salad and toss to combine.
Nutrition Facts : Calories 222 calories, Carbohydrate 10.2 g, Cholesterol 18.9 mg, Fat 18.9 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 4.3 g, Sodium 826 mg, Sugar 6.3 g
ORZO, FETA & PEPPER SALAD
Make and share this Orzo, Feta & Pepper Salad recipe from Food.com.
Provided by Papa D 1946-2012
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the onion in a bowl, season really well and toss with the vinegar and olive oil. Leave to marinate and soften while the pasta is cooking.
- Cook the orzo in salted boiling water until just tender, then drain and rinse under cold water and drain really well again. Toss with the onion mixture and gently mix through the rest of the ingredients.
Nutrition Facts : Calories 461, Fat 23.5, SaturatedFat 8.5, Cholesterol 40.2, Sodium 509.4, Carbohydrate 47.5, Fiber 2.5, Sugar 4.7, Protein 14.7
CHARRED CORN & FETA SALAD
Rustle up this fresh, summery salad made with charred sweetcorn, red onion, feta, parsley and chives. It makes an excellent side dish for al fresco dining
Provided by Melissa Thompson - Journalist and food writer
Categories Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Put the onion in a bowl, cover with water and leave for 5 mins. Drain, rinse and set aside on a sheet of kitchen paper to drain.
- Fry the sweetcorn in a dry frying pan over a medium-high heat for 4 mins, stirring regularly until it starts to colour. Add a drizzle of oil and the butter, stirring to coat. Cook for another few minutes, or until the kernels are browned all over and a few of the kernels are darker at the edges. Remove from the heat and leave to cool.
- Once cool, mix the corn with the drained onions, chives, parsley and feta. Drizzle with the olive oil and lemon juice, and season with freshly cracked black pepper. Taste for salt - be careful not to add too much as the feta is quite salty.
Nutrition Facts : Calories 260 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
RED PEPPER AND FETA SALAD
This is my adaptation of a recipe from the "Chopstix" cookbook. It's simple, elegant, and delicious! They can also be made in advance, which is terrific when you have company over. Time is an estimate and includes sitting time for peppers.
Provided by Halcyon Eve
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make dressing: place garlic, ginger, and oils into a small pan over medium heat. Cook just until the garlic turns white; do not allow garlic to brown. If garlic browns, toss out and start over. Transfer to a bowl and allow to cool to room temperature. The dressing may be made several hours in advance.
- Roast the pepper quarters under a broiler until skin blackens and blisters. Wrap in damp paper towels and place in a small paper bag, folding top down to close. Allow to sit until cooled enough to handle, 15-20 minutes.
- Peel, trim, and cut each quarter into halves.
- Slice the feta into 8 slices.
- On each of 4 salad plates, place one strip of pepper. Add a slice of feta, then top with 2 basil leaves. Repeat layers, fanning or arranging the layers so that each layer is visible.
- Cover loosely with damp paper towels and refrigerate until ready to serve.
- To serve, bring salads to room temperature. Drizzle the dressing over the salads and grind pepper over the top to taste. Garnish with a sprig of basil leaves and serve with lime wedges to squeeze over the salad.
Nutrition Facts : Calories 190.8, Fat 18.1, SaturatedFat 4.3, Cholesterol 13.4, Sodium 170, Carbohydrate 6, Fiber 1.7, Sugar 2.7, Protein 3
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