Rosemary Feta Salad Recipes
FETA SPREAD WITH ROSEMARY AND LEMON
Quick and easy spread and appetizer recipe with only 5 ingredients!
Provided by Lisa Huff
Categories Appetizer
Time 5m
Number Of Ingredients 7
Steps:
- In a medium mixing bowl mix together cream cheese, feta, rosemary, lemon juice, and garlic until well combined (or place in a food processor and process several times until just combined). Add salt and pepper to taste.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 100 kcal, Carbohydrate 2 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 255 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROSEMARY-FETA SALAD
Provided by Florence Fabricant
Categories easy, lunch, quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the feta cheese into 1/2-inch cubes, and place in a bowl. Toss gently with the blueberries or grapes, the rosemary and the olive oil. Season liberally with freshly ground black pepper.
- In a separate bowl toss the mesclun with the vinegar, and divide it among 4 salad plates. Spoon the feta cheese mixture onto each serving of mesclun.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 34 milligrams, Sugar 4 grams
HEIRLOOM TOMATO SALAD WITH ROSEMARY
During the summertime, farmers markets have a great selection of heirloom tomatoes for a reasonable price. This is great as a cold salad, or for a different twist, grill straight on the BBQ for a warm but fresh side dish.
Provided by aimeej.B
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 8.3 g, Fat 14.4 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 110.4 mg, Sugar 5.4 g
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- MARINATED FETA: add the cubed feta, rosemary spring, thyme, oregano, and red pepper flakes to a glass storage container (one that has a tight-fitting lid) then pour the olive oil over the top. You might need additional olive oil to cover the feta completely, it just depends on the size of your container. Cover the container with the lid and allow the feta to sit in the refrigerator for 1-14 days. Be sure to allow the marinated feta to come to room temperature for 30 minutes - 2 hours so the oil liquifies before you remove the feta.
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