Archive forSalads Recipes

Greek Country Salad Recipe

May 14, 2007 @ 7:13 am · Filed under Greek Recipes, Salads Recipes

Recipe ingredients:

  • 1 pound tomatoes, diced
  • 1/2 cucumber, peeled and sliced
  • 1 small green pepper, pith and seeds removed, thinly sliced
  • 1 onion, thinly sliced
  • 5 ounces feta cheese
  • 12 black olives
  • Pinch of oregano
  • 4 tablespoons olive oil
  • Salt and pepper, to taste

Recipe method:

  • Place tomatoes, cucumber, pepper and onion in a bowl.
  • Dress with olive oil, salt and pepper.
  • Arrange feta cheese and olives on the top and sprinkle on the oregano.

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Greek Salad Dressing

May 3, 2007 @ 6:49 am · Filed under Greek Recipes, Salads Recipes

 Recipe ingredients:

  • 3/4 cup olive oil
  • 1/4 cup red wine or white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon oregano
  • 1/4 teaspoon freshly-ground black pepper

Recipe method:

  • Put all ingredients in small jar. Shake thoroughly.
  • Chill before serving.

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Greece Salad Recipe

May 2, 2007 @ 6:47 am · Filed under Greek Recipes, Salads Recipes

 Recipe ingredients:

  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped oregano
  • Salt and freshly ground pepper
  • 4 romaine lettuce, torn
  • 6 medium tomatoes, cored and cut into wedges
  • 6 cucumbers, peeled and sliced 1/2 inch thick
  • 1/2 pound feta cheese, crumbled (about 1 1/2 cups)
  • 1 cup black olives, pitted (6 ounces)

Recipe method:

  • In a small bowl, whisk together the olive oil, vinegar, lemon juice and oregano.
  • Season with salt and pepper.
  • In a large bowl, combine the romaine, tomatoes, cucumbers, cheese and olives.
  • Toss the salad with the dressing and serve at once.

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Greek Hot Potato Salad Recipe

April 27, 2007 @ 8:16 am · Filed under Greek Recipes, Salads Recipes

Ingredients:

  • 4 to 5 large potatoes
  • 1 large onion, sliced
  • 1/2 cup celery, diced
  • Salt and pepper
  • 1/2 cup olive oil
  • Juice of 2 lemons
  • Parsley, chopped

Directions:

  • Boil potatoes until tender and keep hot.
  • Slice onion into a large bowl.
  • Sprinkle with salt and cold water and allow to stand about 5 minutes. Drain.
  • Slice hot potatoes and add to onions.
  • Add olive oil, lemon juice and celery. Mix well to absorb dressing.
  • Season to taste and garnish with chopped parsley.
  • Serve warm.

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Greek Goddess Salad Recipe

April 25, 2007 @ 8:08 am · Filed under Greek Recipes, Salads Recipes

Ingredients:

  • 1 head romaine or green-leaf lettuce, rinsed and torn into bite-size pieces
  • 1 medium green bell pepper, thinly sliced (about 1 cup)
  • 2 medium tomatoes, cut into 8 wedges each
  • 1/4 cup pitted, sliced olives, Kalamata or other oil-cured variety (optional)
  • 1/4 cup crumbled feta cheese
  • Dressing:
    • 2 1/2 tablespoons fresh lemon juice
    • 2 teaspoons olive oil
    • 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
    • 1/4 teaspoon black pepper

Directions:

  • Dressing: In a small bowl, combine lemon juice, oil, oregano and pepper. Mix well and set aside.
  • Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels.
  • Place in a large salad bowl.
  • Add bell pepper, tomatoes, olives and feta.
  • Pour the dressing over the salad. Toss gently to coat.
  • Divide the salad among serving plates and serve immediately.

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Eggplant Salad La Tamu

March 28, 2007 @ 5:51 pm · Filed under Appetizer Recipes, Salads Recipes

5 sm Eggplants, sliced

Salt 2 tb Olive oil

1/4 ts Black pepper

1/2 ts Sweet red pepper

1 ts Vinegar -=OR=- lemon juice

1/2 ts Garlic, chopped

1 tb Italian parsley, chopped

2 lg Tomatoes, skinned & grated

Lemon quarters Salt eggplant slices generously & leave to drain for 30 minutes. Rinse well under running water & pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste, along with the peppers & the rest of the ingredients except the lemon quarters. Cook & mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool & then serve garnished with lemon quarters.

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Eggplant Salad (Veg Times)

March 27, 2007 @ 5:50 pm · Filed under Appetizer Recipes, Salads Recipes

1 lb Peeled eggplant, cubed

1 lb Tomatoes, chopped

2 ts Cayenne

1 ts Salt

1 tb Olive oil

1 tb Tomato juice

Boil eggplant in water for 30 minutes. Drain well & squeeze out excess moisture. In a large skillet over moderate heat, saute eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for about 5 minutes, mashing with a fork until somewhat smooth. Chill before serving. “Vegetarian Times” December, 1993

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Diced Pepper, Tomato And Onion Salad

February 19, 2007 @ 3:43 am · Filed under Appetizer Recipes, Salads Recipes

2 lg Green bell peppers, grilled

– & skinned 3 ea Tomatoes, skinned & seeded

1 lg Spanish onion

6 tb Olive oil

2 tb Vinegar

1 ea Garlic clove, finely chopped

Salt Stem & de-seed the grilled bell pepper. Wash & dice the flesh. Dice the tomatoes & mix with the peppers. Dice the onions & mix them with the other ingredients as well. Combine the olive oil, vinegar & garlic. Add salt to taste & mix well. Pour over the salad & chill. Just before serving, strain off the excess juices & arrange in a salad bowl.

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Cucumber & Tomato Salad

January 2, 2007 @ 7:42 am · Filed under Appetizer Recipes, Salads Recipes

1 lg Tomato

1 ea Cucumber

1 sm Onion

1 tb Fresh dill

Salt 2 ea Green chili peppers, chopped

1 tb Vinegar

Oil & lemon dressing Cut tomatoes into 10 wedges. Pare the cucumber; cut it in half lengthwise & then in thin slices. Cut onion in half lengthwise & then slice paper thin. Put the onion slices into a bowl, sprinkle with salt & squeeze in the palm of a hand. Rinse & pat dry. On a platter, arrange in succession rows of tomatoes, cucumber slices & onion pieces. Sprinkle with the dill, salt & chili pepper. Mix vinegar & dressing & pour over the salad enough to moisten it well.

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Creamy Seafood Pasta Salad

November 24, 2006 @ 6:09 am · Filed under Appetizer Recipes, Pasta Recipes, Salads Recipes, Sea Food Recipes

Ingredients
12 ounces shell pasta, medium
1 pound mixed seafood, (scallops, squid Shrimp, and/or firm white fish fillets) cut into 2 inch pieces
1 1/2 cup red bell peppers, sweet diced
1 cup green bell peppers, sweet diced
3/4 cup red onions, diced
3/4 cup carrots, thinkly sliced
1/2 cup green onions, chopped
—DRESSING—
1 cup yogurt, 2%
1/3 cup mayonnaise, light
1/2 cup fresh dill, chopped or 1 1/2 tablespoons dried dillweed
2 tablespoons lemon juice
2 teaspoons garlic, crushed
1 teaspoon dijon mustard
Directions:
1. Cook pasta in boiling water according to package instructions or until firm to the bite. Rinse with cold water. Drain and place in serving bowl.

2. In medium nonstick skillet sprayed with vegetable spray, saute seafood just untill cooked, approximately 3 minutes. Set aside.

3. Add red and green peppers, onions, carrots and green onions to pasta. Add seafood.

4. Make the dressing: In small bowl combine yogurt, mayonnaise, dill, lemon juice, garlic and mustard. Pour over pasta. Toss and chill.

TIPS: firm fish filets can be used with or instead of mxed seafood. Be careful not to over cook.

Grilled fish instead of sauteed makes an excellent variation.

Make ahead: Pasta salad and dressing can be prepared early in day. Do not toss untill ready to serve.

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