GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
- Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
- Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
- Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
- Drizzle vinaigrette over the vegetable mixture and toss to coat.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g
FETA VEGGIE SALAD
"If you're tired of the same old green salads, try this medley I cam up with after tasting something similar at a restaurant," suggests Kristen Zayon of Anchorage, Alaska. Tip: "It makes a wonderful meal paired with grilled chicken and steamed rice," Kristen says.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large salad bowl, combine the first seven ingredients. Drizzle with vinaigrette and toss to coat. Chill until serving.
GRILLED VEGETABLE SALAD WITH FETA AND MINT
Steps:
- Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 159
CELERY SALAD WITH FETA AND MINT
Pair this refreshing lemon-mint salad with broiled fish, lamb burgers or kebabs, or grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking
Salad Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, combine celery and red onion. Add olive oil, lemon zest, and lemon juice. Season with salt and pepper and sprinkle with feta and mint.
Nutrition Facts : Calories 102 g, Fat 9 g, Fiber 1 g, Protein 2 g
GRILLED VEGETABLE SALAD WITH FETA AND MINT
Make and share this Grilled Vegetable Salad With Feta and Mint recipe from Food.com.
Provided by AriMad
Categories Vegetable
Time 40m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
- In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
Nutrition Facts : Calories 270.7, Fat 21.6, SaturatedFat 5.3, Cholesterol 16.7, Sodium 225.9, Carbohydrate 16.3, Fiber 6.7, Sugar 8.8, Protein 6.1
GRILLED VEGETABLE SALAD WITH FETA
A versatile recipe from Ellie Krieger at Foodnetwork. Posting for ZWT6. You could prepare the veggies and dressing ahead, cut the 1/2 inch pieces right before assembling,and then assemble and portion out what you want later. If you want to give this more substance, serve with rice or couscous.
Provided by WiGal
Categories Peppers
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Arrange the vegetables in a single layer on a tray or work surface.
- Lightly spray both sides of veggies with olive oil cooking spray.
- Preheat a grill or grill pan over a medium-high heat.
- Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini and mushrooms.
- When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
- In a small bowl, whisk together the olive oil, vinegar and oregano.
- Pour over the vegetables and toss.
- Season, to taste, with salt and pepper.
- Gently stir in the tomatoes and mint.
- Divide the salad between 4 plates and sprinkle with the feta and pistachios.
Nutrition Facts : Calories 271.2, Fat 21.6, SaturatedFat 5.3, Cholesterol 16.7, Sodium 224.5, Carbohydrate 16.2, Fiber 6.4, Sugar 9.3, Protein 5.9
WHIPPED FETA DIP WITH FRESH MINT AND BASIL
This TikTok trend lives up to the hype! This is a great version with the addition of fresh herbs. Not only is this a party-pleasing dip, it would make the perfect accompaniment to grilled lamb or steak, kabobs, or sandwiches. Serve with crusty bread and a variety of accoutrements such as olives, fresh cherry tomatoes, cucumbers, bell peppers, and crusty bread or pita.
Provided by NicoleMcmom
Categories Cheese Dips and Spreads
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Combine feta cheese, yogurt, oil, lemon juice, lemon zest, and garlic in a food processor and mix until well blended and smooth. Add mint, basil, and pepper and pulse to combine.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 1.8 g, Cholesterol 26.7 mg, Fat 10.1 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 5 g, Sodium 321 mg
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When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl. In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
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