Turkishchoppedsalad Recipes

TRADITIONAL TURKISH SALAD

Traditional Turkish Salad image

"This classic salad is a wonderful combination of textures and flavors. The saltiness of the cheese is balanced by the refreshing salad vegetables." From Around the World Cookbook. Posted for Zaar World Tour 2006.

Provided by Kim127

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 romaine lettuce hearts
1 green bell pepper
1 red bell pepper
1/2 cucumber
4 tomatoes
1 red onion
8 ounces feta cheese, crumbled
black olives, to garnish
3 tablespoons olive oil
3 tablespoons lemon juice
1 garlic clove, crushed
1 tablespoon fresh parsley, chopped
1 tablespoon of fresh mint, chopped
salt
black pepper, freshly ground

Steps:

Chop the lettuce into bite-size pieces. Seed the peppers, remove the cores and cut the flesh into thin strips. Chop the cucumber and slice or chop the tomatoes. Cut the onion in half, then slice thinly.
Place all chopped salad ingredients in a bowl and sprinkle the feta over the top and lightly toss together.
For the dressing, blend together the olive oil, lemon juice and garlic in a small bowl. Stir in the parsley and mint and season with salt and pepper to taste.
Pour the dressing over the salad, toss lightly and serve garnished with a handful of black olives.

TURKISH CHOPPED SALAD

Turkish Chopped Salad image

A delicious salad my family enjoys to eat on its own or as an accompaniment to mix into rice dishes such as recipe#196203 or recipe#387395. Originally posted fro Ramadan Tag, a variation on a dish from Gaziantep, Turkey, which is sometimes called Women's Salad! Modified from a recipe by Musa Dagdeviren on http://www.foodandwine.com.

Provided by UmmBinat

Categories Vegetable

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

Ingredients

3 medium garlic cloves, minced (I use less per preference here)
2 tablespoons unrefined extra virgin olive oil
2 teaspoons pomegranate molasses (I prefer Cortas brand, found in Middle Eastern shops)
1/2 teaspoon crushed red pepper flakes (I used cayenne powder instead, to taste)
sea salt
2 large tomatoes, cut into 1/4-inch dice
2 medium cucumbers, peeled, halved lengthwise, seeded and and cut into 1/4-inch dice (I use baby cucumbers)
2 scallions, minced
1 bell pepper, cut into 1/4-inch dice (your choice of colour)
1 small red onion, cut into 1/4-inch dice (or sweet onion)
1/2 cup chopped flat leaf parsley
1/4 cup chopped mint leaf

Steps:

In a small bowl, combine the garlic, olive oil, molasses and crushed red pepper. Season the dressing with salt.
In a large bowl, toss the tomatoes with the cucumbers, scallions, green bell pepper, onion, parsley and mint.
Pour the dressing over the salad and toss well.
Serve at once or refrigerate for up to 1 hour.
Enjoy!

Nutrition Facts : Calories 81, Fat 4.8, SaturatedFat 0.7, Sodium 10.4, Carbohydrate 9.4, Fiber 2.2, Sugar 4.4, Protein 1.9

CHOPPED SALAD

Chopped Salad image

Provided by Food Network Kitchen

Time 15m

Yield 2 servings

Number Of Ingredients 0

Ingredients

Steps:

Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.

TURKISH SHEPHERD'S SALAD

Turkish Shepherd's Salad image

What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it. You can buy these spices at Middle Eastern markets or from online retailers like Penzey's. The recipe is adapted from one in "The Little Foods of the Mediterranean," by Clifford A. Wright.

Provided by Martha Rose Shulman

Categories weekday, salads and dressings, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 pound tomatoes, diced
3/4 pound cucumbers (1 European or 4 Persian), diced
1 green pepper, preferably a long green Italian frying pepper, seeded and diced
1/2 small red onion, sliced, soaked in cold water for 5 minutes, drained and rinsed
1/4 cup (loosely packed) coarsely chopped flat-leaf parsley
1 tablespoon chopped dill
2 tablespoons chopped mint
1 teaspoon sumac
1/2 to 1 teaspoon Turkish or Aleppo pepper
Salt to taste
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 to 2 ounces feta, crumbled (1/4 to 1/2 cup) (optional)
Black olives as desired (optional)
Romaine lettuce leaves and pita bread for serving (optional)

Steps:

Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes toss together, taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 389 milligrams, Sugar 4 grams

TURKEY SALAD

Turkey Salad image

Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.

Provided by Gloria Burris

Categories Salad

Time 8h20m

Yield 24

Number Of Ingredients 9

Ingredients

¾ pound cooked turkey meat
2 stalks celery
2 green onions
½ red bell pepper
3 tablespoons mayonnaise
2 tablespoons prepared Dijon-style mustard
1 tablespoon cider vinegar
1 teaspoon white sugar
¼ teaspoon salt

Steps:

Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 0.8 g, Cholesterol 11.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.4 g

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