MIDDLE EASTERN VEGETABLE SALAD
Provided by Ina Garten
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
ROASTED VEGETABLE SALAD
For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it! -Laura McAllister, Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 18
Steps:
- Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.
Nutrition Facts : Calories 210 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
FETA GARBANZO BEAN SALAD
This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.-Judy Doepel, Ballston Lake, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.
Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 586mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
TOMATO, BASIL, AND FETA SALAD
Fresh tomatoes combine with cucumber, fresh basil, and feta for a simple and refreshing salad full of flavor!
Provided by VANCGIRL2
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.
Nutrition Facts : Calories 140 calories, Carbohydrate 7.4 g, Cholesterol 6.3 mg, Fat 11.9 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 88.6 mg, Sugar 4.8 g
GREEK GARBANZO BEAN SALAD
Steps:
- Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g
CHOPPED VEGETABLE SALAD WITH FETA AND OLIVES
Categories Salad Olive Onion Tomato Appetizer Side No-Cook Picnic Feta Summer Potluck Lettuce Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve.
PORTUGUESE GARBANZO BEAN SALAD WITH ROASTED GARLIC
Make and share this Portuguese Garbanzo Bean Salad With Roasted Garlic recipe from Food.com.
Provided by dicentra
Categories Beans
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F Slice 1/4 inch off top of head of garlic. Wrap garlic in foil. In a small baking dish, roast garlic until it turns buttery soft, 30 to 40 minutes. Let stand 10 minutes to cool.
- Meanwhile, in a serving bowl, mix garbanzo beans with basil and vinegar. Set aside.
- When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans.
- Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature.
Nutrition Facts : Calories 196.5, Fat 1.9, SaturatedFat 0.2, Sodium 816.9, Carbohydrate 38.1, Fiber 7.3, Sugar 1.7, Protein 8.3
ROASTED-VEGETABLE SALAD WITH GARLIC DRESSING
Roasting intensifies the flavors and colors of this composed salad, made with fingerling potatoes, delicata squash, baby beets, brussels sprouts, carrots, leeks, and celery root. A warm garlic dressing complements the smokiness of these vegetables, which are arranged over a bed of dark greens, such as kale.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Put squash, potatoes, carrots, brussels sprouts, celery root, and beets into a large bowl. Drizzle with 3 tablespoons oil, and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper; toss. Arrange vegetables in a single layer on 2 rimmed baking sheets (do not crowd). Roast 15 minutes.
- Toss leeks with remaining tablespoon oil. Add to roasting vegetables; continue to roast, tossing halfway through, until golden brown and tender, about 35 minutes more. Transfer sheets to wire racks; let cool slightly.
- Place greens on a platter; top with vegetables. Drizzle with warm dressing. Season with salt and pepper.
ROASTED VEGETABLE COUSCOUS SALAD
Easy roasted vegetables are tossed with couscous, and mixed with olives, fresh herbs, and lemon juice for a delicious summer salad. Feta makes a wonderful addition!
Provided by Katzen
Categories Vegetable
Time 25m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Cover and allow to cool.
- Pour boiling water over couscous, cover.
- Make dressing: combine lemon juice and herbs; whisk in olive oil.
- Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
- Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.
Nutrition Facts : Calories 242, Fat 9.1, SaturatedFat 1.3, Sodium 161.6, Carbohydrate 35.6, Fiber 4.8, Sugar 2.9, Protein 6.9
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