Preheat oven to broil.
Put diced avocado into a mixing bowl, stir in in feta cheese, lime juice and black pepper.
Add scallions, bacon bits, sunflower seeds and mayonnaise, stirring gently to combine.
Stir in grape tomatoes and shredded lettuce.
Spray tortillas lightly with nonstick cooking spray and heat in oven until softened (about 30 seconds.
Remove from oven and place each tortilla on individual plates.
to serve, line each tortilla with whole lettuce leaf and mound salad mixture on top.
Brush a ridged griddle pan, with half of the oil and heat until slightly smoking. Toss the peaches in the lime juice, Place flesh side down onto the griddle and cook for 2-3 minutes until charred.
In a large bowl toss together any remaining oil and lime juice, and the lime zest, salad leaves, onion, sugar snap peas and mint. Divide between 4 bowls or serving plates.
Scatter over the peaches and the feta cheese. Season with a good scattering of freshly ground black pepper and serve warm.
niformly shiny. Crumble the feta cheese into the salad and toss to combine
Preheat a gas or charcoal grill to high.
Brush the eggplant with olive oil, season with salt and pepper, and grill until soft, with visible grill marks, about 4 minutes on each side. Cut into 4 inch cubes.
Whisk together the remaining 1/4 cup of olive oil, garlic, chile powder, oregano, and vinegar in a large bowl until combined. Add the eggplant and red onion, toss to coat with dressing, season with salt and pepper, and crumble feta cheese over the top.
In a bowl, mix the feta cheese, cherry tomatoes, onion, olive oil, and lemon juice. Serve immediately.
Cook broccoli in boiling water for 2-3 min, drain, set aside.
Whisk together vinegar,mustard,garlic and olive oil.
Combine vegetables and olives in a medium sized bowl, toss in dressing.
You can add the crumbled feta cheese now, or serve on top of salad at serving time, I like to add feta at serving time.
Season with salt and fresh ground pepper to taste.
Salad can be served immediately, or refrigerated until ready to serve, this salad stores well and is still nice and crispy for a few days in the frig.
ressing. Serve warm topped with feta cheese.
Mix lemon juice and olive oil and season to taste. Toss with peppers, tomatoes, cucumber, olives, spinach, red onion and chives then distribute between 4 small salad bowls. Sprinkle with crumbled feta cheese and serve.
nd check for doneness (since recipes always take me a little
Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.
omatoes, 1/2 of the feta cheese, and dressing into cooled quinoa
feta cheese, mint, salt, and pepper in a mixing bowl. Toss salad to
Combine spinach, cranberries, green onion, sliced apple, grapes and walnuts in a large salad bowl.
Whisk together the vinegar, olive oil, garlic, salt and pepper.
Pour the vinaigrette over salad, sprinkle with Feta cheese and arrange on chilled salad plates.
br>Meanwhile, to make the feta cheese sauce, combine all ingredients in
Toss strawberries, spinach, and feta cheese together in a large bowl.
Whisk olive oil, brown sugar, white balsamic vinegar, sesame seeds, poppy seeds, and paprika together in a bowl; drizzle over salad and toss to coat.
Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl.
Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.
hin slices. Put into a salad dish. Pour the dressing on
Combine all ingredients except feta cheese and dressing in large bowl; toss gently.
Sprinkle with cheese.
Serve with dressing.
In a large saucepan, combine water and salt; cover and bring to a boil. Stir in lemon juice. Stir in couscous; cover and remove from heat. Let stand for 5 minutes. Transfer couscous to large bowl and fluff with fork; let cool for about 15 minutes, fluffing with fork frequently.
Salad: Add tomatoes, feta cheese, onions, olives, artichoke and parsley to couscous; stir to mix.
Add vinaigrette and toss to ix. Add salt and pepper to taste.
Combine the rice, chickpeas, feta cheese, peppers, parsley, dill,.
and scallions in a large bowl and toss well.
Whisk all the dressing ingredients.
Pour the dressing on the rice mixture and mix.
thoroughly.
Let sit at least 1 hour or up to 8 hours before serving.