FAVORITE MEDITERRANEAN SALAD
Got a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 28 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 69 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 117mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
MEDITERRANEAN TABBOULEH SALAD
Hearty cooked whole grains are tossed in a lemon vinaigrette, then mixed with chopped parsley, cucumber, cherry tomatoes, and mint leaves.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Yield 4
Number Of Ingredients 13
Steps:
- Prepare Multi-Grain Medley according to package directions, substituting broth for water. Cool.
- In a large bowl whisk together olive oil, lemon juice, shallots and mustard. Fold in Multi-Grain Medley and remaining ingredients. Season with salt and pepper to taste. If desired, top with feta cheese.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 15.2 g, Cholesterol 8.3 mg, Fat 10 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 292.8 mg, Sugar 1.8 g
MEDITERRANEAN VEGETABLE MEDLEY
Fresh vegetables complement the flavors of the Mediterranean in this special salad that will be a perfect side dish for casual entertaining.
Provided by Timothy H.
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place water in 4-quart saucepan. Cover; cook over medium-high heat until water comes to a boil (2 to 3 minutes). Add green beans. Cover; continue cooking until beans are crisply tender (4 to 6 minutes). Drain.
- Add butter, oil and olives to green beans. Cook, stirring occasionally, 3 minutes. Add tomatoes, oregano, salt and pepper. Cook, stirring occasionally, 1 minute. Top with feta cheese, if desired. Serve immediately.
- You can substitute 1 teaspoon dried oregano leaves if you do not have fresh.
Nutrition Facts : Calories 113.9, Fat 7.7, SaturatedFat 3.6, Cholesterol 16, Sodium 279.8, Carbohydrate 9.8, Fiber 4.5, Sugar 2.4, Protein 3.7
MEDITERRANEAN MEDLEY
Light on calories. More than delicious. We took the best of Mediterranean flavors and brought them together harmoniously in this fresh and delightful dish. Scrumptious shrimp and feta are baked with fresh herbs and tomatoes in a light sauce of wine and clam juice that is perfect for serving over a bed of linguini.
Yield makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450°F. Coat a 9 x 13-inch casserole dish with cooking spray.
- Rinse the shrimp and pat dry with paper towels. Combine the shrimp and lemon juice in a large bowl and toss well. Set aside.
- Coat a large skillet with cooking spray and set over medium-high heat. Put the onion in the pan and cook for 8 minutes or until translucent. Add the garlic and cook for 1 minute. Add the tomatoes, clam juice, wine, oregano, basil, 1 tablespoon parsley, and pepper. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Remove the pan from heat. Stir in the reserved shrimp.
- Put the shrimp mixture in the prepared casserole dish. Sprinkle the feta cheese evenly over the top. Bake for 12 minutes or until the shrimp are opaque and the cheese is melted. Remove the dish from the oven and sprinkle the remaining 1 tablespoon parsley over the top. Serve immediately over the linguini, with lemon wedges on the side.
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