Greek Slaw With Feta Recipes

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FETA & HERB "GREEK SALAD" PENNE

Pasta and the ultimate diner salad mash-up. All the familiar flavors of your favorite salad pair with penne to make a satisfying weeknight dinner. A drizzle of creamy feta herb dressing brings all the ingredients together.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11



Feta & Herb

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain.
  • Meanwhile, heat the oil in a large pot over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, tomatoes, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned and the tomatoes are just warmed through, about 3 minutes.
  • Add the olives, pasta and the reserved pasta cooking water to the pot and cook for 1 minute. Remove from the heat and stir in the arugula until wilted. Season with salt and pepper. Transfer to a serving dish and drizzle with the Greek Feta Herb Vinaigrette.

Kosher salt
12 ounces penne pasta (preferably spinach-flavored)
2 tablespoons extra-virgin olive oil
1 yellow bell pepper, cut into 1/2-inch strips
One 15-ounce can chickpeas, drained and rinsed
1 cup grape or cherry tomatoes, halved
4 cloves garlic, thinly sliced
1/3 cup pitted kalamata olives, rinsed and chopped
3 cups tightly packed baby arugula or spinach (about 3 ounces)
Freshly ground black pepper
3/4 cup Food Network Kitchen™ Inspirations Greek Feta Herb Vinaigrette

GREEK FETA SALAD

With juicy tomatoes, feta cheese, onions and olives slightly marinated in a red wine vinaigrette, this light and refreshing salad is just right for those hot spring and summer days. -Jill Bowers, Huntington, Indiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 7



Greek Feta Salad image

Steps:

  • On a serving platter, layer tomatoes and onion. Top with feta cheese and olives. In a small bowl, whisk the oil, vinegar and oregano; drizzle over salad. Serve with a slotted spoon.

Nutrition Facts : Calories 168 calories, Fat 15g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 227mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

5 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced
1 package (6 ounces) crumbled tomato and basil feta cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano

GREEK SLAW WITH FETA

I clipped this off the back package of Athenos' brand feta cheese a long time ago. *Please* use homemade coleslaw dressing. *FRESH* herbs only!

Provided by COOKGIRl

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9



Greek Slaw With Feta image

Steps:

  • In a large salad bowl combine the cabbage, carrots and red onion.
  • Toss the salad with the dressing and feta cheese. If the slaw is not creamy enough to your liking add some more coleslaw dressing.
  • *Stir in the pine nuts, basil and mint.*Save a little bit of the pine nuts, basil and mint for garnish.

Nutrition Facts : Calories 221.8, Fat 15, SaturatedFat 5.2, Cholesterol 27.3, Sodium 400, Carbohydrate 16.8, Fiber 5.2, Sugar 9, Protein 8.4

16 ounces shredded green cabbage
4 ounces shredded red cabbage
4 ounces shredded carrots (if available, substitute indigo carrots for part of the orange carrots)
1/2 cup red onion, diced very small
1/2 cup coleslaw dressing (homemade!)
4 ounces feta cheese, crumbled
1/3 cup pine nuts, toasted (or walnuts)
1/4 cup fresh basil leaf, chiffonade
2 tablespoons of fresh mint, chiffonade

GREEK CORN WITH FETA

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 ears of Greek corn

Number Of Ingredients 0



Greek Corn with Feta image

Steps:

  • Grill the corn: Remove the husks and brush the corn with vegetable oil; season with salt and pepper. Grill over medium-high heat, turning, until lightly charred, 8 to 10 minutes.
  • Make the topping: Mix 1/2 cup plain Greek yogurt with 1/4 cup mayonnaise, the juice of 1 lemon, 1 grated garlic clove, 1/4 teaspoon dried oregano and a pinch each of salt and pepper. Spread the mixture on 4 grilled ears of corn; sprinkle with crumbled feta, Aleppo pepper and dried mint.

ZOE'S FETA COLE SLAW

This is a little different from most coleslaws because it is vinegar based and has feta cheese in it. I love the slaw at Zoe's so I tried to re-create it and think I came pretty close. Not sure of the exact measurements so I just estimated them on here. Great for as a side for a BBQ. The cook time includes refrigeration.

Provided by Ewalla

Categories     Potluck

Time 8h15m

Yield 8-10 serving(s)

Number Of Ingredients 8



Zoe's Feta Cole Slaw image

Steps:

  • Combine shredded cabbage, feta and chopped green onions in a large bowl.
  • In a separate bowl whisk together vinegar, salt, pepper, sugar, and EVOO.
  • Pour over the slaw and toss.
  • Refrigerate until ready to serve. It's best if you let it refrigerate for a few hours so you may want to make it the day before.

1 small head of cabbage, thinly sliced
1 (6 ounce) package crumbled feta
6 -7 green onions, chopped
1/4 cup red wine vinegar (I used a splash of white vinegar along with this)
1/2 cup extra virgin olive oil
salt
pepper
1 -2 teaspoon sugar

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