Ww 4 Points Marinated Portabella Feta Salad Recipes

PORTABELLA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.
• Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.
• Brush small roasting pan with some of the oil& sprinkle with half the salt.
• Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.
• Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.
• Roast in preheated 450F oven until tender, about 10 minutes.
• Let cool; discard garlic& thyme.
• This may be refrigerated for up to 3 days.
• VINAIGRETTE: Whisk vinegar with mustard.
• Slowly drizzle in the oil, whisking continuously, until emulsified.
• Whisk in seasonings.
• This can be made ahead& refrigerated for up to 3 days.
• ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.
• Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.

WATERMELON & FETA SALAD

Steps:

• Chop 180g watermelon and ½ cucumber into chunks and tip into a bowl with the leaves from ½ bunch mint (reserving a few for garnish) and drizzle with 1 tbsp olive oil. Season and pile on to a serving plate. Crumble over 100g feta, the remaining mint leaves, then drizzle with 1 tbsp balsamic glaze just before serving.

MARINATED FETA SALAD

Steps:

• Cut the Feta cheese block in cubes, about 2x2 cmm (little bit less than 1x1 inch) and put it in a little bowl (something like a breakfast bowl).
• Press the garlic clove with a garlic press over the cheese (or cut in veeery small bits).
• Pour in the oregano, basil and pepper and mix well.
• The cheese should end up coated in herbs and garlic.
• pour 1 and 1/2 tablespoons of vinegar and all the olive oil over the cheese, and mix carefully to avoid the cheese to crumble.
• Let stand about 2 hours, mixing every 30 minutes for the olive oil to coat the cheese.
• Wash the tomatoes, the lettuce and the persil and cut the tomatoes in 8 bits and the lettuce leaves in stripes about 2 inches wide.
• In a salad bowl, mix tomatoes and lettuce with salt (not too much: the cheese is quite salty) and 1/2 tablespoon vinegar, and add black olives.
• Add the cheese mix, drained, and decorate with parsley leaves.