Garden Salad Mediterranean Style 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 GREEN SALAD

Mediterranean Green Salad image

"This colorful, beautiful salad is a great way to use veggies from your summer garden-and always a hit with friends and family! On days when it's too hot to cook, I buy a rotisserie chicken from the grocery store, shred it and add to the recipe to make it a complete meal." Angela Larson - Tomahawk, WI

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1 package (16 ounces) ready-to-serve salad greens
2 cups grape tomatoes
6 green onions, thinly sliced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1 cup (4 ounces) crumbled feta cheese
1 medium sweet yellow pepper, cut into thin strips
3/4 cup pitted Greek olives, halved
1/2 cup sunflower kernels
1/2 cup Italian salad dressing

Steps:

In a large salad bowl, combine the first eight ingredients. Just before serving, drizzle with salad dressing; toss to coat.

Nutrition Facts : Calories 194 calories, Fat 16g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 594mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.

PERFECT GARDEN SALAD

Perfect Garden Salad image

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Provided by dianegrapegrower

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

Steps:

Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2

GARDEN SALAD - MEDITERRANEAN STYLE

Garden Salad - Mediterranean Style image

Make and share this Garden Salad - Mediterranean Style recipe from Food.com.

Provided by PanNan

Categories Greens

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 18

Ingredients

3 cups romaine lettuce, cut into bite size pieces
2 cucumbers, diced (preferably European long cucumber)
1 red onion, quartered and sliced thin
2 tomatoes, cut into bite sized pieces
1 bell pepper, chopped (any color, your preference)
2 stalks celery, chopped
1/4 cup Italian parsley, chopped
1 tablespoon of fresh mint, chopped
1 teaspoon fresh basil, chopped
salt
cracked black pepper
1/2 cup extra virgin olive oil
1 garlic clove, crushed
1/4 cup white wine vinegar
2 tablespoons lemon juice
1/2 teaspoon tarragon
1/4 cup feta cheese, crumbled (optional)
1/4 cup black olives (optional)

Steps:

In a large bowl, mix together the romaine, vegetables, herbs and season with salt and pepper to taste.
Add the olive oil, garlic, wine vinegar, lemon juice and tarragon and whisk briskly to incorporate the ingredients.
Add to the salad and toss lightly to coat.
If desired, top with feta cheese and black olives and serve.

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