Mediterranean Pilaf Salad Recipes

FAVORITE MEDITERRANEAN SALAD

Favorite Mediterranean Salad image

Got a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 28 servings (3/4 cup each).

Number Of Ingredients 14

Ingredients

18 cups torn romaine (about 2 large bunches)
1 medium cucumber, sliced
1 cup crumbled feta cheese
1 cup cherry tomatoes, quartered
1 small red onion, thinly sliced
1/2 cup julienned roasted sweet red peppers
1/2 cup pitted Greek olives, halved
DRESSING:
2/3 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 69 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 117mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

MEDITERRANEAN PILAF SALAD

Mediterranean Pilaf Salad image

Make and share this Mediterranean Pilaf Salad recipe from Food.com.

Provided by SusieQusie

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (6 1/8 ounce) package rice pilaf mix, such as NEAR EAST Original Rice Pilaf
1 3/4 cups reduced-sodium chicken broth
2 tablespoons pitted kalamata olives, sliced
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped green onions
1 tablespoon pine nuts, toasted
1/2 cup chopped cherry tomatoes
1/3 cup crumbled feta cheese
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/2 tablespoon red wine vinegar
1/2 tablespoon lemon juice
1/4 teaspoon ground cumin

Steps:

In a medium saucepan, add rice pilaf mix, broth and contents of Spice Sack; bring to a boil. Cover; reduce heat to low. Simmer 20 minutes or until liquid is absorbed.
While pilaf cooks, prepare vinaigrette by whisking all ingredients together; set aside.
Remove cooked pilaf from heat. Stir in vinaigrette.
Stir in olives, parsley, green onion and pine nuts.
Gently fold in feta and tomatoes.
Serve warm or at room temperature.
If desired, refrigerate and serve slightly chilled.
Cook's Note: Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.

Nutrition Facts : Calories 107, Fat 8.8, SaturatedFat 2.7, Cholesterol 11.1, Sodium 252.3, Carbohydrate 3.9, Fiber 0.7, Sugar 1.4, Protein 4.7

MEDITERRANEAN PILAF

Mediterranean Pilaf image

Easy and delicious from Carol Howard who is a museum gallery instructor at the Museum of Fine Arts in Boston, MA. This was in The Fine Arts Cookbook II.

Provided by Oolala

Categories Rice

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups rice, uncooked
4 tablespoons vegetable oil
1/2 cup golden raisin
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1/2 teaspoon soy sauce
3 cups chicken broth, hot

Steps:

Mix rice, oil, raisins, turmeric, curry and soy sauce.
Cover with hot chicken broth.
Simmer at low heat for 20 minutes or until liquid is absorbed.

Nutrition Facts : Calories 234.6, Fat 7.6, SaturatedFat 1.1, Sodium 308.7, Carbohydrate 36.7, Fiber 0.9, Sugar 5.6, Protein 4.6

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