BEST SALAD RECIPES: EASY GREEK SALAD
One of our favorite salad recipes! This easy Greek salad recipe is a flavorful, refreshing side dish!
Provided by Jeanine Donofrio
Categories Salad
Time 15m
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
- On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.
SALAD ANDALUSIA
Make and share this Salad Andalusia recipe from Food.com.
Provided by Nyteglori
Categories Rice
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix shallots, parsley, mustard, garlic and vinegar together, mixing well.
- Add oil in a thin stream, mixing constantly with whisk then incorporate whipped cream.
- Mix egg, vegetables and rice in a large bowl, season with salt and pepper.
- Add vinegrette, mixing well.
Nutrition Facts : Calories 367.7, Fat 29.1, SaturatedFat 4.3, Cholesterol 47.2, Sodium 69.3, Carbohydrate 23.4, Fiber 2.7, Sugar 4.7, Protein 4.7
ANDALUSIAN RICE SALAD (ENSALADA DE ARROZ)
From: http://www.gourmed.com "The piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak"(Wikipedia)
Provided by MomLuvs6
Categories Spanish
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Bring 2 cups of water to the boil. Add the rice and a pinch of salt. Cover and cook slowly for 18 -25 minutes, until rice is tender. Cool the rice.
- Make a vinaigrette sauce by combining the olive oil, vinegar, garlic and onion. Season to taste with salt and pepper.
- In a bowl combine the rice, with the vinaigrette sauce, peppers, parsley, and olives.
- Serve cooled.
Nutrition Facts : Calories 845.8, Fat 54.6, SaturatedFat 7.6, Sodium 1167.6, Carbohydrate 81.3, Fiber 2.1, Sugar 1.5, Protein 7
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ORANGE AND RED PEPPER SALAD RECIPE - SPANISH RECIPES
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Reviews 3Category SaladCuisine SpanishTotal Time 15 mins
- Pound the garlic, the salt, the cumin seeds and black pepper to taste in a mortar. When the cumin has been well pounded, add the olive oil and as much of the peppers’ liquid as you’d like, which will give the dressing a nice flavor.
- Sprinkle the spring onions over the peppers, add the orange segments and the tuna. Pour the dressing over the top and decorate with the hard-boiled eggs and the olives.
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Servings 6Estimated Reading Time 6 minsCategory MAINSTotal Time 2 hrs
- Place the drained chickpeas in a large soup pot with the hot water. Bring to a boil over high heat, skimming off the froth. Add the beef, pork ribs, hambone and pancetta. When the water comes to a boil again, reduce the heat to a very gentle simmer, cover and cook for 1 hour.
- Stir the chard, carrot and pumpkin in with the beans. Prick the morcilla several times with a toothpick or skewer (so it doesn't pop as it cooks) and add it to the pot. Place the peppercorns in a sachet and add them to the pot, along with the salt. Cover again and continue to gently simmer for 20 minutes.
- Stir in the potatoes, cover and gently simmer until the potatoes are tender, about 20 minutes. Remove several chunks of potatoes and pumpkin and mash them smooth. Stir the mash back into the pot to thicken the broth.
- Remove the stew from heat and set it aside for about 10 minutes to marry the flavors. Remove the meats from the stew. Cut the meats into pieces (remove the bones), then stir the pieces back in with the stew. Remove the sachet, taste and season the stew if desired. Serve the chickpeas, meats, vegetables and broth in shallow soup dishes.
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- Combine the ingredients for the dressing in an electric blender or food processor and process until smooth.
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