ROASTED GARLIC AND SUN-DRIED TOMATO SPREAD
You will not BELIEVE the flavor of this spread till you try it! It creates a taste explosion in your mouth and makes you think you're in sunny Greece. Serve with crackers or pita crisps.
Provided by Semra22
Categories Spreads
Time 40m
Yield 2 cups
Number Of Ingredients 7
Steps:
- To roast the garlic: Cut top 1/4" off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350 till soft, about 30 - 40 minutes.
- Let garlic cool a bit and squeeze the pulp out of the cut-off top into a bowl. Beat with the cheeses and oregano till smooth.
- Drain and chop the tomatoes, and add with the walnuts to mixture, stir.
- Cover and refrigerate for at least 2 hours, 24 hours is best to blend flavors.
ROASTED GREEK SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 475 degrees F.
- Mix together the olive oil, oregano, salt, pepper and garlic in a small mason jar. Set aside.
- Place the cherry tomatoes, bell peppers and feta on a sheet pan. Add 2 tablespoons of the olive oil mixture and toss. Add the lemon halves to the pan and roast until the vegetables and feta have browned, 15 to 17 minutes. Allow them to cool, about 20 minutes.
- To assemble, toss the roasted tomatoes, bell pepper and feta together with the cucumbers, olives and red onion, then place on a platter.
- Add the juice from the roasted lemons to the remaining olive oil mixture in the mason jar. Secure the lid and shake until combined. Drizzle the salad with half of the dressing. Arrange dill leaves over the top and serve with the remaining dressing on the side.
ROASTED GARLIC AND SUN-DRIED TOMATO DRESSING FOR GREEK SALAD
This dressing also works well as a marinade for pork tenderloin or chicken. Everything can be made up ahead of time for last minute assembling.
Provided by Abby Girl
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400.
- Using a knife, slice off 1/4 to 1/2 inch from the top of unpeeled garlic head to expose cloves. Place garlic in a small dish and drizzle with 1/2 tsp oil. Cover with foil, then bake in oven until garlic feels soft when pressed, 25 - 35 minutes. Remove from oven and cool. The recipe only calls for 5 - 6 cloves. Use the rest for other dishes.
- Mash 6 cloves with a fork. Stir in oregano, salt and pepper. Whisk in remaining oil, vinegar and enough water for a dressing consistency. Stir in sun-dried tomatoes. Taste and add additional salt if needed.
- In a large bowl, toss lettuce with tomatoes and cucmber. Toss with dressing. Add olives and cheese and toss again.
SUN-DRIED TOMATO DRESSING
This thick dressing doubles as a topping for burgers or as a dipping sauce for shrimp. Thin with a 1/2 cup water if you like a thinner dressing. Taken from Relish magazine.
Provided by tinebean21
Categories Salad Dressings
Time 7m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients except oil in a blender or food processor. Pulse until all tomatoes are finely chopped.
- Add oil, a little at a time. Pulse until thick and well blended.
SUN-DRIED TOMATO VINAIGRETTE
I came up with this blend so I would have a change from the usual Italian dressings that are so tart. It has a smooth taste and can be used in pasta salads, on green salads and also as a dipping sauce for your favorite breads.
Provided by ngdarlen
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients in blender and mix until well blended.
Nutrition Facts : Calories 223.8, Fat 22.2, SaturatedFat 3.4, Cholesterol 2.2, Sodium 219.2, Carbohydrate 5.9, Fiber 0.6, Sugar 4.3, Protein 1.4
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