Mixed Salad With Feta And Golden Raisins Recipes
ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE
A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!
Provided by FAITHFUL96
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
- In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
- In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
- Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g
MEDITERRANEAN FARRO SALAD WITH ARUGULA AND WALNUTS
Farro salad recipe, prepared Mediterranean-style with peppery arugula, fresh veggies, feta and a good handful of walnuts. It's the perfect weeknight meal and is even better for lunch the next day! You can cook the farro and prepare the dressing ahead of time (see recipe notes).
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 12
Steps:
- Cook the farro. Bring 3 cups of water, seasoned with kosher salt, to a boil. Add the farro and lower the heat to medium. Simmer for 20 to 40 minutes, depending on the kind of farro you are using. The farro will have absorbed the water but use a sieve to fully drain. If you like, spread the farro on a tray or sheet pan and pat dry with a paper towel.
- Make the dressing using this Greek salad dressing recipe.
- Toss the salad together. In a mixing bowl, combine the farro (still somewhat warm) with the arugula, tomatoes, onions, peppers, walnuts, and fresh herbs. Pour the salad dressing, then toss well. Taste and adjust seasoning. Finish with a sprinkle of feta cheese to your liking.
Nutrition Facts : Calories 198.2 kcal, Carbohydrate 30.5 g, Protein 5.9 g, SaturatedFat 0.8 g, Cholesterol 0.4 mg, Sodium 20.9 mg, Fiber 6.9 g, Sugar 1.9 g, ServingSize 1 serving
MIXED SALAD WITH FETA AND GOLDEN RAISINS
This is from a cookbook by Maya Angelou, adapted slightly to suit our family. I tried this with my husband and son and now have to regularly stock the ingredients as they request it at least once or twice a week. I've never had a salad this good.
Provided by BamaKathy
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small pot, put raisins and enough water to cover.
- Simmer for three minutes and then set aside to allow raisins to plump.
- In large salad bowl (I use a wooden bowl), place oil, lemon juice, vinegar, and garlic.
- Season with salt and pepper.
- Mix well.
- Tear lettuce into bite sized pieces and add to bowl.
- Add drained raisins.
- I use my hands to toss.
- Sprinkle feta cheese on top and serve immediately.
Nutrition Facts : Calories 326.1, Fat 15.9, SaturatedFat 6.7, Cholesterol 33.4, Sodium 448.7, Carbohydrate 41.9, Fiber 8.1, Sugar 27.3, Protein 10.5
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- In a medium skillet over medium-high heat, saute pears in butter and syrup until just barely tender. Remove from heat and cool.
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4.6/5 (18)Estimated Reading Time 2 minsServings 8
- Preheat oven to 350°. Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20–25 minutes.
- Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
- Whisk lemon zest, lemon juice, ginger, sugar, and ½ tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.
- Drain farro and rinse under cold water. Transfer to a large bowl and add chile, herbs, raisins, and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.
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Estimated Reading Time 3 mins
- Mix the olive oil, lemon juice, garlic, oregano, salt, pepper, and sugar in a small bowl and set aside.
- Cook the pasta according to package directions. Drain and spread out on a baking sheet to allow it to cool more quickly. I drizzle a little bit of olive oil on it at this stage to keep it moist and prevent it from sticking. After it has cooled for about 10 minutes or so, move to a large bowl and toss the pasta with the dressing.
- Toast the pine nuts by putting them in a small skillet over medium-low heat and cooking for about 5 minutes.
- Add the pine nuts, raisins, olives, red onion, and basil and stir to combine. Add the feta and mix.
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- Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries, and bring to a boil. Cover, reduce heat to medium-low, and simmer for 1 hour or until tender. Drain.
- Place pistachios on a baking sheet. Bake at 350° for 8 minutes, stirring once. Cool slightly, and chop.
- Combine oil, juice, honey, coriander, ginger, and remaining 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add hot wheat berries and raisins; stir well to combine. Let stand for 20 minutes or until cooled to room temperature.
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- In a large mixing bowl, toss together the chopped greens, apple, feta cheese, pecans and dried fruit.
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5/5 (2)Category SaladCuisine AmericanCalories 600 per serving
- Preheat the oven to 425 degrees F. Cut the squash in half lengthwise and use a spoon to scoop out the seeds. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Toss to combine. Roast for about 30 minutes or until the squash is tender and golden, flipping halfway.
- While the squash is roasting whisk together the balsamic vinegar, mustard, and honey, then continue whisking while slowly streaming in the olive oil.
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4.3/5 (3)Total Time 15 minsCategory SaladsCalories 137 per serving
- In a large bowl, mix kale, chopped apple, raisins, and cabbage. Mix dressing ingredients in a small bowl or measuring cup until combined. Taste and add more honey if desired to make it sweeter, or more lime juice if you like it more tangy.
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5/5 (4)Total Time 15 minsCategory SaladCalories 224 per serving
- In the bottom of a large bowl, whisk together the olive oil (2 tablespoons), maple syrup (2 tablespoons), apple cider vinegar (1 tablespoon), ground cinnamon (1/2 teaspoon), ground cumin (1/2 teaspoon), kosher salt (1 teaspoon), and black pepper (1/4 teaspoon).
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- Combine feta, buttermilk, mayonnaise, lemon zest and juice, salt, garlic and black pepper. Mix to combine. The feta gives this dressing texture. If you want a smoother dressing, blend the mixture. You can add more mayonnaise at this point if you want a thicker dressing. Set aside.
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