CUCUMBER SALAD RECIPE WITH FETA
Between the Feta and Lemon-Balsamic dressing, this cucumber salad definitely has scrumptious Greek flavor. It's easy, healthy and so tasty!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 10m
Number Of Ingredients 9
Steps:
- In a small bowl or measuring cup, stir together balsamic dressing ingredients until salt dissolves.
- Slice cucumbers, bell peppers and onions and place them in a mixing bowl.
- Just before serving, drizzle with dressing and sprinkle with a generous amount of feta cheese. Toss to combine. Sprinkle with more salt to taste if desired.
FETA-STUFFED CUCUMBER SALAD
Entered for safe-keeping. From First, 1/26/09. Suggested with menu of: Minted Gremolata Halibut, Teas-Scented Orzo, and Tomato-Thyme Roasted Squash or Zucchini with Fennel.
Provided by KateL
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees Fahrenheit.
- In bowl, combine oil and Greek seasoning. Brush mixture on pitas; quarter.
- Place pitas on baking sheet and bake 7 minutes.
- In blender, puree cheese, milk, garlic and cumin 1 minute.
- Divide cheese mixture among cucumber rounds.
- In bowl, combine vinaigrette, 3 tablespoons lemon juice and 1/2 teaspoon lemon zest to create dressing.
- Toss greens and tomatoes in dressing.
- Arrange greens, cucumbers and baked pita triangles on plate.
Nutrition Facts : Calories 180.5, Fat 8.7, SaturatedFat 4.4, Cholesterol 23.3, Sodium 434.3, Carbohydrate 20.5, Fiber 2.7, Sugar 2.9, Protein 7.2
SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING
The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.
Provided by Yasmin Fahr
Categories brunch, dinner, lunch, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
- Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
- While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
- Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
- Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.
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