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.
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.
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
Half the cucumbers length-wise. Remove the seeds. Slice into thin ribbons. Put in strainer with some salt and allow to drain for about 10 mins (the salt will draw out some of the moisture from the cucumber). Slice the white part of the scallions thinly. Cut the green part into very thin slivers.
Prepare a dressing from the oil, vinegar, salt and pepper to taste. Mix the cucumber, scallions, dill, and dressing. Crumble the feta cheese over the salad and add pepper to taste.
Preheat oven to 400 degrees F (200 degrees C).
Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
Bake in the preheated oven until asparagus are tender, about 20 minutes.
Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.
Combine arugula, strawberries, balsamic vinegar, olive oil, almonds, feta cheese, and sea salt together in a bowl; toss until well combined.
In a small bowl, pour boiling water over tomatoes. Let stand 5 minutes.
in a small saucepan, bring broth to a boil and stir in couscous.
Remove saucepan with broth and couscous from the heat and let it stand 5 minutes or until broth is absorbed.
Drain and chop tomatoes and add couscous.
Gently stir in remaining ingredients (feta cheese, parsley, oregano, lemon juice, tsp of water and olive oil)
Serve warmed or chilled and -- Manga ! .
Cut broccoli into small pieces.
Mash garlic with salt; mix in vinegar and beat in olive oil.
Pour over broccoli.
Add radishes, olives and pignoli nuts and marinate for about 5 hours.
Just before serving, add tomatoes and Feta cheese.
Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.
Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.
or, if you have a salad spinner, spin them until dry
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.
eady to serve, divide the salad greens between 4 plates and
Place salad greens in a bowl.
Top with cheese, cranberries and pecans.
Use as much dressing as you prefer, but I like to go light on the dressing.
NOTE: MARINATE SALAD IN REFRIGERATOR FOR 30 MINUTES
nd check for doneness (since recipes always take me a little