Salad With Parmesan Cheese Salata Ma Jibna Recipes

SALAD WITH PARMESAN CHEESE (SALATA MA JIBNA)

Make and share this Salad With Parmesan Cheese (Salata Ma Jibna) recipe from Food.com.

Provided by PalatablePastime

Categories Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Salad With Parmesan Cheese (Salata Ma Jibna) image

Steps:

Toss salad ingredients together in a large salad bowl.
Whisk together dressing ingredients and drizzle over salad, tossing lightly again.
Serve in small bowls sprinkled with mashed garlic and Parmesan cheese.

Nutrition Facts : Calories 182.4, Fat 15.5, SaturatedFat 3, Cholesterol 5.5, Sodium 693.4, Carbohydrate 8.7, Fiber 1.8, Sugar 4, Protein 3.5

Ingredients

1 medium onion, cut into thin slivers
1 cup cabbage, thinly sliced
1/2 cup carrot, cut into thin coins
1 cup diced fresh tomato
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon coarse black pepper
1 garlic clove, mashed
1/4 cup grated parmesan cheese

CELERY AND PARMESAN SALAD

Provided by Ina Garten

Categories side-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Celery and Parmesan Salad image

Steps:

At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

Ingredients

1/2 cup good olive oil
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
2 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon celery salt
1/2 teaspoon anchovy paste
Kosher salt and freshly ground black pepper
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
4-ounce chunk aged Parmesan cheese
2/3 cup toasted walnuts, coarsely chopped
Whole flat-leaf parsley leaves

ROMAINE SALAD WITH PARMESAN VINAIGRETTE

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

Romaine Salad with Parmesan Vinaigrette image

Steps:

Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

Ingredients

3 tablespoons grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 hearts romaine lettuce, chopped

CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS

The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of Parmesan and mix in some chopped fresh cilantro and chopped red onion or shallot. For a curried chickpea salad, leave out the Parmesan and add curry powder to taste, dried currants, sliced green onions, and shredded carrots.

Provided by Molly Wizenberg

Categories Salad Appetizer Side No-Cook Easter Picnic Vegetarian Quick & Easy High Fiber Lunch Parmesan Chickpea Shower Healthy Engagement Party Party Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 8

Chickpea Salad With Lemon, Parmesan, and Fresh Herbs image

Steps:

Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.

Ingredients

1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 small garlic clove, pressed
1/3 cup (packed) freshly grated Parmesan cheese
Coarse kosher salt

TOMATO AND HERBED RICOTTA SALATA SALAD

Make and share this Tomato and Herbed Ricotta Salata Salad recipe from Food.com.

Provided by evelynathens

Categories Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Tomato and Herbed Ricotta Salata Salad image

Steps:

Crumble the cheese into a bowl. Add the basil, chives, mint, oregano and thyme. Mix until the herbs coat the crumbled cheese.
Arrange the large tomatoes on a serving platter, overlapping the slices slightly. Scatter the cherry tomatoes on top. Season with salt.
Whisk together the olive oil and vinegar. Season to taste with salt and pepper. Drizzle the vinaigrette over the tomatoes and let sit for 10 minutes.
To serve, scatter the cheese over the tomatoes and garnish with basil, mint, oregano and thyme sprigs.

Nutrition Facts : Calories 115.7, Fat 9.4, SaturatedFat 1.3, Sodium 10.1, Carbohydrate 7.8, Fiber 2.5, Sugar 5, Protein 1.8

Ingredients

1/2 lb ricotta salata
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 tablespoon chopped of fresh mint
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
5 large ripe tomatoes, cut into 1/4-inch slices
1/2 lb cherry tomatoes, halved (various colors)
coarse salt
fresh ground black pepper
4 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
fresh oregano or fresh thyme sprig, for a garnish

MACARONI AND CHEESE SALAD

The vinegar and cheese help to make this a unique macaroni salad.

Provided by Sally Dickson

Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 10

Macaroni and Cheese Salad image

Steps:

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine pasta and vinegar. Mix well and allow to sit 15-20 minutes.
Add cheese, peppers, celery, green onions, tomatoes, mayonnaise and seasonings. Mix well and refrigerate until chilled.

Nutrition Facts : Calories 446.6 calories, Carbohydrate 23 g, Cholesterol 33.7 mg, Fat 35.9 g, Fiber 1.4 g, Protein 8.8 g, SaturatedFat 8.4 g, Sodium 354.2 mg, Sugar 1.7 g

Ingredients

1 ½ cups macaroni
2 tablespoons cider vinegar
1 cup shredded Cheddar cheese
½ cup chopped green bell pepper
¼ cup chopped celery
3 tablespoons thinly sliced green onion
8 cherry tomatoes
1 cup mayonnaise
salt and pepper to taste
¼ teaspoon Beau Monde ™ seasoning

PARMESAN ROMAINE SALAD

This salad is simple, but it's big on flavor. The shaved Parmesan adds intense cheese flavor, and the nicely balanced dressing lets the other flavors shine. If you're pressed for time, it's good with bottled dressing, too.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Parmesan Romaine Salad image

Steps:

In a salad bowl, combine the romaine, tomatoes and croutons., In a small bowl, whisk the lemon juice, mustard, garlic, salt and pepper. Slowly whisk in oil. Drizzle over salad; toss to coat., Using a vegetable peeler, shave cheese into thin curls; sprinkle over salad.

Nutrition Facts : Calories 239 calories, Fat 17g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 602mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

Ingredients

4 cups torn romaine
2 cups grape tomatoes, halved
2 cups onion and garlic salad croutons
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
1 block (4 ounces) Parmesan cheese

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