Acropolis Salad Recipes

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ACROPOLIS SALAD



Acropolis Salad image

I wanted a Greek lentil salad so I created this one with roasted eggplant and artichoke hearts! Hope you enjoy!

Provided by ChefLee

Categories     Lentil

Time 40m

Yield 1 large salad, 8-12 serving(s)

Number Of Ingredients 11

2 small eggplants, cut into small cubes
1 1/4 cups dried lentils
1 3/4 cups water
5 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup marinated artichoke hearts, drained reserving 1/3 cup of their marinade (I like Cara Mia brand)
1 cup cucumber, peeled and cubed
1/2 cup feta cheese, crumbled
1 tablespoon fresh lemon juice

Steps:

  • Bring water to a boil then add lentils. Stir, then bring back up to a boil.
  • Cover the lentils and turn down to a simmer then cook for 20 minutes or until lentils are tender and liquid is all soaked up.
  • Put lentils in a bowl to cool.
  • Preheat oven to 400 degrees F.
  • Put your cubes of eggplant onto 2 baking sheets and toss them with the olive oil, salt, pepper, and garlic powder.
  • Roast the eggplant for 10 minutes then remove them to a bowl to cool.
  • Chop the drained artichokes then add them along with the lentils and eggplant to a large salad bowl. Toss them together to mix. Add the reserved marinade, feta, and lemon juice and continue to toss.
  • Finally, add the cucumber and toss one more time.
  • Serve immediately warm or may chill for a cold salad.
  • Garnish with chopped fresh parsley upon serving. (optional).

Nutrition Facts : Calories 251.9, Fat 11.1, SaturatedFat 2.7, Cholesterol 8.3, Sodium 276, Carbohydrate 29.4, Fiber 15.1, Sugar 4.7, Protein 11.3

GREEK SALAD



Greek Salad image

This authentic Greek salad is packed with fresh tomatoes, crisp cucumber, salty feta cheese, and briny olives: just like they make it in Greece!

Provided by a Couple Cooks

Categories     Salad

Time 10m

Number Of Ingredients 10

4 large ripe tomatoes
1/2 large red onion
2 large cucumbers
1 cup Kalamata olives
4 ounces high quality feta cheese: crumbled, cut into squares, or in a block (Greek feta, if you can find it!)
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
2 tablespoons capers (optional)
Kosher salt

Steps:

  • Chop the tomatoes into rough chunks; remove and discard the seeds. Place the tomatoes in a large bowl and add a few pinches of kosher salt.
  • Thinly slice the red onion. Peel alternating strips from the cucumbers, making a striped pattern with the peel (alternatively, remove the peel entirely). Cut the cucumbers in half and use a spoon to remove the seeds; then, cut them into ½-inch pieces.
  • In a large bowl, combine the tomatoes, red onion, and cucumbers with the Kalamata olives, feta cheese crumbles, olive oil, and red wine vinegar. If desired, add the dried oregano and capers. Gently mix to combine.
  • Serve immediately, or let sit at room temperature for several minutes to allow the flavors to meld.

Nutrition Facts : ServingSize Serving, Calories 192 calories, Sugar 7.6 g, Sodium 520.6 mg, Fat 14.7 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 12 g, Fiber 3.2 g, Protein 5.8 g, Cholesterol 23.4 mg

SALAD OF BOILED POTATOES, AVOCADO AND CRESS



Salad of Boiled Potatoes, Avocado and Cress image

I had to do this salad, even though cress must be one of the tackiest things in the world. For some reason I'm absolutely addicted to it and love it to bits. This is my favorite combination.

Provided by Jamie Oliver

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/2 pound scrubbed new waxy potatoes
1 large ripe avocado
3 bunches of cress, water or pepper, washed
Olive oil
1 to 2 lemons, juiced
Salt and freshly ground pepper

Steps:

  • Cook the new potatoes in salted boiling water until very tender, then drain. Slice the avocado in half and remove the stone. Peel and slice it lengthways into thick slices or chunks (however you really like) and place in a bowl. Slice any large potatoes in half--this will expose their flesh to the olive oil and lemon juice. If they are small, leave them whole. Add to the bowl. Throw the cress in, then add a couple of good lugs (tablespoons) of olive oil and lemon juice, to taste. Season and toss. Serve on a big plate, scattered with any remaining cress. This is brilliant with chicken, fish or as a salad on its own, especially in the summer.;

ABSOLUTELY FABULOUS GREEK/HOUSE DRESSING



Absolutely Fabulous Greek/House Dressing image

This is the 'secret' Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesn't need to be refrigerated. This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldn't be able to make enough to use in the restaurant!

Provided by DANIELLE M.

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 120

Number Of Ingredients 9

1 ½ quarts olive oil
⅓ cup garlic powder
⅓ cup dried oregano
⅓ cup dried basil
¼ cup pepper
¼ cup salt
¼ cup onion powder
¼ cup Dijon-style mustard
2 quarts red wine vinegar

Steps:

  • In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Nutrition Facts : Calories 104.2 calories, Carbohydrate 2.1 g, Fat 10.8 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.5 g, Sodium 13.1 mg, Sugar 0.2 g

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