Greek Citrus Salad Recipes

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TRADITIONAL GREEK SALAD RECIPE



Traditional Greek Salad Recipe image

Simple traditional Greek Salad with ripe tomatoes, cucumbers, bell peppers, onions, olives and creamy feta cheese.

Provided by Suzy Karadsheh

Categories     Salad

Time 15m

Number Of Ingredients 10

1 medium red onion
4 Medium juicy tomatoes
1 English cucumber (hot house cucumber) (partially peeled making a striped pattern)
1 green bell pepper (cored)
Greek pitted Kalamata olives (a handful to your liking)
kosher salt (a pinch)
4 tbsp quality extra virgin olive oil
1-2 tbsp red wine vinegar
Blocks of Greek feta cheese (do not crumble the feta, leave it in large pieces)
1/2 tbsp dried oregano

Steps:

  • Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
  • Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
  • Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2" in thickness)
  • Thinly slice the bell pepper into rings.
  • Place everything in a large salad dish. Add a good handful of pitted kalamata olives.
  • Season very lightly with kosher salt (just a pinch) and a bit of dried oregano.
  • Pour the olive oil and red wine vinegar all over the salad. Give everything a very gentle toss to mix (do NOT over mix, this salad is not meant to be handled too much).
  • Now add the the feta blocks on top and add a sprinkle more of dried oregano.
  • Serve with crusty bread.

Nutrition Facts : Calories 102.9 kcal, Sodium 2.8 mg, Fat 9.5 g, SaturatedFat 1.3 g, Carbohydrate 4.7 g, Fiber 1.1 g, Protein 0.7 g, ServingSize 1 serving

GREEK SALAD WITH LETTUCE AND LEMON GARLIC DRESSING



Greek Salad With Lettuce and Lemon Garlic Dressing image

This is a Greek-inspired salad dressed with a classic Greek-style dressing. The tossed salad includes lettuce, feta cheese, tomatoes, and radishes.

Provided by Diana Rattray

Categories     Lunch     Side Dish     Salad

Time 20m

Yield 4

Number Of Ingredients 14

1 medium cucumber
1 large tomato
3 radishes
1 small onion (yellow or red)
1/2 bell pepper
3/4 cup feta cheese (cubed)
1/2 cup whole black olives (pitted; kalamata olives are traditional)
4 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 clove garlic (pressed or finely minced)
1/2 teaspoon dried oregano (or about 1 1/2 teaspoons fresh oregano leaves)
1 head romaine lettuce (washed, dried, chopped)
Kosher salt (to taste)
Black pepper (freshly ground, to taste)

Steps:

  • Enjoy!

Nutrition Facts : Calories 348 kcal, Carbohydrate 32 g, Cholesterol 25 mg, Fiber 8 g, Protein 10 g, SaturatedFat 6 g, Sodium 513 mg, Fat 22 g, ServingSize 3 to 4 Servings, UnsaturatedFat 15 g

KALE CITRUS SALAD



Kale Citrus Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

1 bunch kale, leaves torn off the stalks
1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon sugar
1 clove garlic, pressed or grated
Salt and freshly ground black pepper
1 heaping tablespoon sour cream or plain Greek yogurt
3 tangerines, mandarins or clementines (or 1 orange), peeled and cut into chunks
1 jalapeno, seeded and sliced very thin
4 ounces goat cheese (chevre)

Steps:

  • Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.
  • To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
  • Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.)
  • At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

CITRUS AND WINTER GREENS SALAD RECIPE BY TASTY



Citrus And Winter Greens Salad Recipe by Tasty image

Here's what you need: garlic, fresh parsley, scallions, apple cider vinegar, honey, orange juice, dijon mustard, tahini, kosher salt, extra virgin olive oil, tuscan kale, red cabbage, large fuji apple, brussels sprouts, oranges, pepitas, pomegranate seeds

Provided by Greg Perez

Categories     Lunch

Yield 4 servings

Number Of Ingredients 17

1 clove garlic
¼ cup fresh parsley, chopped
¼ cup scallions, chopped
¼ cup apple cider vinegar
2 tablespoons honey
¼ cup orange juice, reserved from supreming oranges if desired.
1 tablespoon dijon mustard
2 tablespoons tahini
kosher salt, to taste
2 tablespoons extra virgin olive oil
3 cups tuscan kale, thinly sliced (1 bunch)
1 cup red cabbage, thinly sliced
1 large fuji apple, cored and thinly sliced
1 cup brussels sprouts, thinly sliced (4 ounces, 115 G)
3 oranges, supremed
¼ cup pepitas, toasted
¼ cup pomegranate seeds

Steps:

  • To make the dressing, add the garlic, parsley, scallions, apple cider vinegar, honey, orange juice, Dijon mustard, tahini, and salt to a blender. Blend until smooth. With the blender running, slowly drizzle in the olive oil until the dressing is easily pourable. Set aside until ready to use.
  • minutes prior to serving the salad, add the kale to a large bowl and season with salt. Gently massage with your hands to break down the tough fibers and reduce bitterness.
  • Add the red cabbage, apple, Brussels sprouts, orange segments, pepitas, and pomegranate seeds. Toss well to combine. Serve in a bowl or plate and drizzle with dressing to taste.
  • Enjoy!

Nutrition Facts : Calories 382 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 12 grams, Protein 10 grams, Sugar 40 grams

GREEK SALAD, THE BEST!



Greek Salad, The Best! image

This salad has remained a favorite in our house for many years. I make it often for special occasions and receive rave reviews all around; you will too when you serve this wonderful Greek salad!

Provided by Carol Amos

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 15

1 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons finely chopped garlic
2 tablespoons dried oregano, or to taste
1 ½ teaspoons dried basil
1 teaspoon salt, or to taste
freshly ground black pepper to taste
2 heads romaine lettuce, chopped
2 large tomatoes, cut into wedges
1 large cucumber, cut into matchsticks
1 red onion, sliced
1 cup black olives
½ pound feta cheese, crumbled

Steps:

  • Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
  • Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 11.8 g, Cholesterol 26.7 mg, Fat 36 g, Fiber 3.9 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 799.8 mg, Sugar 4.7 g

GREEK SALAD DRESSING



Greek Salad Dressing image

Homemade Greek salad dressing doesn't get much easier. If you don't have lemon juice on hand, replace it with additional vinegar. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 3/4 cup.

Number Of Ingredients 8

1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano

Steps:

  • In a jar with a tight-fitting lid, combine all ingredients; shake well.

Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

CITRUS SALAD WITH GINGER YOGURT



Citrus Salad with Ginger Yogurt image

Yield Makes 6 servings

Number Of Ingredients 10

1 pink grapefruit, peeled
2 large tangerines or Minneolas, peeled
3 navel oranges
1/2 cup dried cranberries
2 tablespoons honey
1/4 teaspoon ground cinnamon
1 16- or 17.6-ounce container Greek yogurt
2/3 cup minced crystallized ginger
1/4 cup golden brown sugar
Additional dried cranberries

Steps:

  • Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour. Mix yogurt and ginger in bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.)
  • Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.

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