TOMATO FETA SALAD
Steps:
- Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.
SIMPLE SNAP PEA SALAD
Get your veggies on with this delicious pea salad. Made with KRAFT Dressing and ATHENOS Feta Cheese, this Simple Snap Pea Salad has great flavor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Add peas to pan of boiling water; cook 45 sec. Drain. Immediately add to bowl of ice water; let stand until cooled.
- Drain peas; place in large bowl. Add radishes, cheese and dressing; mix lightly.
- Sprinkle with pepper.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHICKPEA, CHERRY TOMATO, AND FETA SALAD
Another recipe from 'Everyday Food'. This salad is quick and easy to make. I like to make it the day before, I find it tastes even better.
Provided by Faith77
Categories Beans
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and drain chickpeas.
- In a bowl, combine all ingredients.
SNAP PEA, FETA & CHERRY TOMATO SALAD
From the Clean Home Journal "Here's a summer-fresh salad that works well with any number of main dishes, like our Hawaiian BBQ Tuna Burger with Grilled Pineapple, Pecan-Crusted Chicken and Shrimp or one of our delicious quick-fix sandwiches. Serve this refreshing salad at room temperature or chilled. And don't hesitate to mix in leftover chicken or beef strips."
Provided by Trinitys Momma
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepot bring 2 quarts of water to a boil. Add the snap peas and boil 3-5 minutes, until peas are just cooked. Strain the snap peas in a colander in the sink and rinse under cold water until cool. Drain excess water.
- Place the snap peas and all other ingredients except the feta cheese in a large bowl and toss gently with a large mixing spoon or spatula. Add the feta cheese and cover with plastic wrap or place in a Ziploc® Brand Container with Snap 'n Seal Lid and refrigerate until ready to serve.
- Chef's Note: While storing whole tomatoes, keep them at room temperature for optimum flavor and texture until ready to use. Tomatoes tend to lose their flavor and develop a mealy texture when stored in the fridge for a long time. Cut tomatoes stored in the fridge should be used promptly.
- *Substitute snow peas or string beans for snap peas, if desired.
CHICKPEA, CHERRY TOMATO, AND FETA SALAD
Make this simple salad in just minutes, and take it to work with a slice or two of bread or a pita.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Rinse and drain chickpeas.
- In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.
Nutrition Facts : Calories 268 g, Fat 18 g, Protein 11 g
CHERRY TOMATO SNAP PEAS
A new take on snap peas. Goes great with stuffed cheesy chicken.
Provided by raebro
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat for 5 minutes. Add sugar snap peas and water; cover. Cook until peas are bright green, about 3 minutes. Remove cover and continue to cook until water is evaporated, about 2 minutes more. Stir tomatoes, garlic, sugar, and onion and herb seasoning into peas; cook for 3 minutes. Stir in lemon juice to serve.
Nutrition Facts : Calories 48.1 calories, Carbohydrate 9.6 g, Fat 0.2 g, Fiber 2.2 g, Protein 2.1 g, Sodium 6.9 mg, Sugar 0.9 g
SNAP PEA AND CUCUMBER SALAD
Provided by Giada De Laurentiis
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
- For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss until coated.
- Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.
ASPARAGUS & SNAP PEA SALAD
Perfect for when you're expecting a large number of guests for dinner, this salad boasts springtime flavors. It's usually the first empty bowl at a potluck.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving., Just before serving, stir in cheese, walnuts and cherries.
Nutrition Facts :
TOMATO SALAD WITH CHICKPEAS AND FETA
Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.
Provided by Hetty McKinnon
Categories salads and dressings, vegetables
Time 15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
- Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
- Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
- To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.
SNAP PEA SALAD
When snap peas are in season, we can't resist making this crunchy salad. I usually serve it cold, but it's also good warm, with the peas straight from the pot. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.
Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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