FETA CUCUMBER SALAD
If you like the distinctive taste of feta cheese, you'll enjoy this crisp and refreshing cucumber medley, "Even our twin daughters ask me to make this speedy salad," reports Connie Lasko from Mistatim, Saskatchewan.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-5 servings.
Number Of Ingredients 7
Steps:
- Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.
Nutrition Facts :
PURSLANE SALAD WITH CHERRIES AND FETA
This salad is inspired by one I ate in Greece. I've added the cherries and made the olives optional, though I like the contrast of the briny, salty olives against the cherries. Purslane is nutrient-dense, with lots of omega-3s. If you can't get hold of it, substitute mâche, another high-omega-3 salad green.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 5m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Toss together the purslane, 2 teaspoons of the mint, the cherries and the olives in a salad bowl, or in a large bowl if you prefer to serve this on a platter.
- Whisk together the vinegars, lemon juice, garlic, salt, olive oil and pepper. Toss with the salad. If desired, transfer to a platter. Sprinkle the feta and remaining mint over the top, and serve.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 481 milligrams, Sugar 5 grams
PURSLANE, CHERRY TOMATO, AND CUCUMBER SALAD
A simple way to enjoy purslane, which is a weed that you might be able to forage in your own backyard! Purslane has more omega-3s than any other plant source and a pleasant lemony flavor. Here I toss it with a simple mix of cherry tomatoes and cucumber for a cool salad with nice crunch.
Provided by Diana Moutsopoulos
Categories Salad Green Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Combine cherry tomatoes and cucumbers in a salad bowl. Sprinkle generously with salt, stir well, then leave to sit while you prepare the purslane.
- Rinse purslane well, then pat dry with a tea towel. Pick off any large leaves and the tender stems at the top and place in a bowl. Discard the larger sections of the stems.
- Check tomato-cucumber mixture; by now, tomatoes should have released juices thanks to the salt. If not, stir well and let sit 5 minutes more.
- Add purslane to the salad bowl with the tomatoes and cucumbers. Drizzle with olive oil and toss well. Serve immediately.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 16.2 g, Fat 14.3 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 104.7 mg, Sugar 4 g
CUCUMBER-AND-MâCHE SALAD
This delicate salad, from the chef Yotam Ottolenghi, is redolent with spring flavors. Do not dress it until just before it reaches the table, and if mâche is not available, try purslane.
Provided by Sam Sifton
Categories salads and dressings, side dish
Time 15m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- For the dressing, whisk together the lemon juice, garlic, ginger and yogurt, along with a pinch of salt, and set aside.
- Slice each cucumber in half lengthwise, and then into quarters. Slice each quarter on the diagonal in thin slices. Place in a large bowl along with the mâche, mint and cilantro. Just before serving, pour the dressing over the greens, and mix gently. Place the salad on a large platter, sprinkle with the nigella seeds and serve, with the oil drizzled on top.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 342 milligrams, Sugar 2 grams
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- Steamed Purslane. If this is your first time trying purslane, I suggest starting with an easy recipe like steamed purslane. It lets you get a sense of the taste, which is close to spinach and takes little to no effort to whip up.
- Tomato, Cucumber, and Purslane Salad. It doesn’t get any more garden-fresh than this salad. In Mexico, purslane is a common plant known as verdolaga. It’s used in an array of dishes, including this refreshing Mexican salad.
- Sicilian Purslane Salad. Purslane isn’t only a Mexican ingredient; it’s an Italian one too. And this is how they toss the Sicilian way. It’s a wild, rustic salad with a bed of purslane spruced up with cherry tomatoes, capers, oil, and vinegar.
- Purslane Chimichurri. Get creative with your sauces and try something different like this purslane chimichurri. Purslane adds a lemony, peppery flavor to this bright steakhouse favorite.
- Sautéed Purslane. Need an easy veggie side dish full of nutrients? Purslane is where it’s at! Give it a quick sauté with garlic and a splash of soy sauce until the leaves and stems are fork-tender.
- Purslane Dip. Purslane is often compared to spinach and watercress. So you know what that means? You can use it as a substitute in all the best spinach appetizers!
- Pickled Purslane. Don’t let all that purslane you picked go to waste! Instead, eat what you can and pickle the rest. Pickling is such a fun way to preserve food, especially when using not-so-typical ingredients.
- Corn Salad with Purslane. All of these purslane recipes have me thinking about this refreshing Mexican salad. It’s rife with summer flavors like tomatoes, corn, and cucumber, and you’ll use just enough purslane to enhance the taste without drowning everything out.
- Pork Chops with Purslane. This is how you turn pork chops and purslane into a comforting homestyle Mexican dish. The juicy pork chops get doused in tomatillo sauce, then simmered with purslane.
- Purslane Pockets (Lebanese Bakleh) You can even turn purslane into an incredible Lebanese hand pie. Bakleh is Arabic for purslane, which is the star of these flaky pockets.
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