Greeksaladsandwichwithcreamylemondressing Recipes
GREEK SALAD SANDWICH
Turn the makings of our Greek Salad with Chickpeas into this flavorful sandwich.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- In a food processor, pulse chickpeas, 1 tablespoon lemon juice, 1 tablespoon olive oil, and parsley until finely chopped. In a small bowl, stir together onion, 1 tablespoon lemon juice, and 2 teaspoons olive oil and season with salt and pepper. In another small bowl, mash feta with 1 tablespoon olive oil. Spread chickpea mixture on 4 slices bread. Top with cucumber, tomato, and onion mixture; season with salt and pepper. Spread feta mixture on 4 more bread slices and place on top of sandwiches.
Nutrition Facts : Calories 542 g, Fat 27 g, Fiber 7 g, Protein 14 g
GREEK SALAD SANDWICH WITH CREAMY LEMON DRESSING
Make and share this Greek Salad Sandwich With Creamy Lemon Dressing recipe from Food.com.
Provided by Rinshinomori
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine garlic, mayonnaise, lemon zest, lemon juice, red wine vinegar and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified.
- Slice cucumber lengthwise and slice very thinly into half rounds. Combine the cucumber, olives, oregano, tomatoes, onion, feta, and romaine in a bowl. Add some of the dressing and toss to coat, season with salt and pepper.
- Spread some of the dressing over the entire surface of the bread, top with some of the salad and sprinkle some grated lemon zest and chopped parsley. Roll and eat or serve open face on a large plate.
GREEK SALAD SANDWICH
Steps:
- Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl.
- Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat.
- Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.
GREEK SALAD SANDWICH
Greek salad on a bun makes a wonderfully satisfying meal. The English muffins absorb the sweet and tangy juices from the salad without becoming soggy.
Provided by Martha Rose Shulman
Categories lunch, sandwiches, main course
Time 10m
Yield 2 sandwiches
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the diced tomato, cucumber, green pepper, onion, feta and mint. Toss with the vinegar and olive oil. Season if desired with salt and pepper.
- Spread the bottom half of an English muffin with half the mayonnaise. Layer half of the sliced tomato on top. Top with half the Greek salad mixture. Spread the top half of an English muffin with mustard if desired, and place on top of the salad. Press down, cut in half and serve. Alternately, you may wrap the sandwich in plastic and refrigerate. Use the remaining ingredients for a second sandwich.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 314 milligrams, Sugar 5 grams
GREEK SALAD PITA SANDWICHES
Steps:
- Whisk first 4 ingredients in large bowl to blend. Add next 4 ingredients and toss to combine. Season salad with salt and pepper. Carefully open pita breads at cut end. Fill each with salad and serve.
CREAMY GREEK SALAD DRESSING
A couple of my favorite Greek restaraunts of all time serve their salads with a creamy Greek dressing. I assumed it was a common occurance until I started searching for recipes so I could duplicate it at home. I'm so happy to have finally found one on this site (Recipe #59898)! All the non-creamy dressings are too tart for me (and believe me, I've tried several)...this one hits the spot!! The credit for this recipe should be given to evelyn/athens...mine is only a slight modification of hers. (Mine includes homemade buttermilk and less feta.)
Provided by Robyns Cookin
Categories Salad Dressings
Time 10m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the milk and vinegar or lemon juice. Let sit for 5 minutes. (This process will produce buttermilk. Alternatively, you can just use 1/2 c "real" buttermilk, but I use this method because I never have the real stuff on hand.).
- Meanwhile, combine the remaining ingredients in a blender or food processor.
- With the blade running, slowly pour in the buttermilk and blend just until thickened (if you over-blend, it will curdle).
- Cover tightly and chill well before serving so the flavors have a chance to meld.
- Dressing will keep for about 4 days (though it may need another whirl in the blender / food processor if it separates).
Nutrition Facts : Calories 142.1, Fat 14.6, SaturatedFat 2.6, Cholesterol 4.5, Sodium 62.1, Carbohydrate 2, Fiber 0.1, Sugar 0.7, Protein 1.4
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