WATERCRESS, CUCUMBER AND FETA SANDWICHES (PERSIAN PIADINE)
Steps:
- Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
- Whisk together the yogurt, chopped mint and 1 teaspoon of the olive oil in a small bowl and set the yogurt dressing aside.
- In a large bowl, toss the watercress, torn basil leaves, dill sprigs, chives, scallions, cucumber, radishes, feta cheese and walnuts together with the lemon juice, to taste. Season the salad with salt and pepper.
- Lay the lavash on a baking tray and toast bread on the center rack until warmed through, 2 to 3 minutes per side.
- To serve, mound the salad on one side of the warm bread and drizzle with the yogurt sauce. Fold the bread over the salad and slice the sandwiches in half on the bias. Serve immediately.
Nutrition Facts : Calories 414 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 785 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 14.5 grams, Sugar 4 grams
ICED CUCUMBER SOUP WITH MINT, WATERCRESS, AND FETA CHEESE
Provided by Amelia Saltsman
Categories Soup/Stew Appetizer Low Cal Feta Mint Cucumber Summer Chill Healthy Watercress Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Puree cucumbers, broth, feta, onion, mint, watercress, oregano, garlic, and salt in blender until smooth. Pour soup into large bowl; whisk in yogurt. Refrigerate until cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Cover; chill.
- Before serving, put soup in freezer 30 minutes. Pour into bowls; top with chopped egg and chives.
COOL CUCUMBER SOUP WITH FETA
I found this recipe in Bon Apetit, but omitted the mint (personal preference) and tweaked it a bit. This would be wonderful for a summer baby or wedding shower or poolside. The feta and seasonings really sparkle, and the eggs and chives give it that extra beautiful finish. Most of the prep time is chilling time
Provided by pamela t.
Categories < 4 Hours
Time 3h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and seed cucumbers.
- Place in blender.
- Puree cucumbers, chicken broth, chopped garlic, diced onion, chopped watercress, oregano, garlic and salt. Puree until smooth.
- Pour mixture into large bowl.
- Stir in yogurt.
- Refrigerate at least two hours.
- You can make this soup the day before. Cover and chill.
- To serve: place soup in freezer for 30 minutes.
- Pour into individual bowls.
- Garnish with chopped hard boiled egg and chopped chives.
- Good for you, too!
Nutrition Facts : Calories 244.6, Fat 13.8, SaturatedFat 8.2, Cholesterol 148.8, Sodium 1396.3, Carbohydrate 15.4, Fiber 1.2, Sugar 10.9, Protein 15.5
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