Turkishchoppedsalad Recipes

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TURKISH SALAD

This delicious fresh vegetable salad is found on dining tables throughout Turkey and served prior to the main course.

Provided by Geema

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10



Turkish Salad image

Steps:

  • Combine all ingredients in a bowl and chill for at least 1 hour before serving.

Nutrition Facts : Calories 41.5, Fat 2.5, SaturatedFat 0.4, Sodium 104.2, Carbohydrate 5, Fiber 1.4, Sugar 2.5, Protein 1

1 1/2 cups diced tomatoes
1 cup diced green bell pepper
1 cup diced peeled cucumber
1/2 cup minced fresh parsley
1/3 cup green onion
1/4 cup fresh lemon juice
2 tablespoons water
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

TURKEY SALAD

Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.

Provided by Gloria Burris

Categories     Salad

Time 8h20m

Yield 24

Number Of Ingredients 9



Turkey Salad image

Steps:

  • Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
  • Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 0.8 g, Cholesterol 11.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.4 g

¾ pound cooked turkey meat
2 stalks celery
2 green onions
½ red bell pepper
3 tablespoons mayonnaise
2 tablespoons prepared Dijon-style mustard
1 tablespoon cider vinegar
1 teaspoon white sugar
¼ teaspoon salt

TRADITIONAL TURKISH SALAD

"This classic salad is a wonderful combination of textures and flavors. The saltiness of the cheese is balanced by the refreshing salad vegetables." From Around the World Cookbook. Posted for Zaar World Tour 2006.

Provided by Kim127

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15



Traditional Turkish Salad image

Steps:

  • Chop the lettuce into bite-size pieces. Seed the peppers, remove the cores and cut the flesh into thin strips. Chop the cucumber and slice or chop the tomatoes. Cut the onion in half, then slice thinly.
  • Place all chopped salad ingredients in a bowl and sprinkle the feta over the top and lightly toss together.
  • For the dressing, blend together the olive oil, lemon juice and garlic in a small bowl. Stir in the parsley and mint and season with salt and pepper to taste.
  • Pour the dressing over the salad, toss lightly and serve garnished with a handful of black olives.

1 romaine lettuce hearts
1 green bell pepper
1 red bell pepper
1/2 cucumber
4 tomatoes
1 red onion
8 ounces feta cheese, crumbled
black olives, to garnish
3 tablespoons olive oil
3 tablespoons lemon juice
1 garlic clove, crushed
1 tablespoon fresh parsley, chopped
1 tablespoon of fresh mint, chopped
salt
black pepper, freshly ground

TURKISH CHOPPED SALAD

A delicious salad my family enjoys to eat on its own or as an accompaniment to mix into rice dishes such as recipe#196203 or recipe#387395. Originally posted fro Ramadan Tag, a variation on a dish from Gaziantep, Turkey, which is sometimes called Women's Salad! Modified from a recipe by Musa Dagdeviren on http://www.foodandwine.com.

Provided by UmmBinat

Categories     Vegetable

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 12



Turkish Chopped Salad image

Steps:

  • In a small bowl, combine the garlic, olive oil, molasses and crushed red pepper. Season the dressing with salt.
  • In a large bowl, toss the tomatoes with the cucumbers, scallions, green bell pepper, onion, parsley and mint.
  • Pour the dressing over the salad and toss well.
  • Serve at once or refrigerate for up to 1 hour.
  • Enjoy!

Nutrition Facts : Calories 81, Fat 4.8, SaturatedFat 0.7, Sodium 10.4, Carbohydrate 9.4, Fiber 2.2, Sugar 4.4, Protein 1.9

3 medium garlic cloves, minced (I use less per preference here)
2 tablespoons unrefined extra virgin olive oil
2 teaspoons pomegranate molasses (I prefer Cortas brand, found in Middle Eastern shops)
1/2 teaspoon crushed red pepper flakes (I used cayenne powder instead, to taste)
sea salt
2 large tomatoes, cut into 1/4-inch dice
2 medium cucumbers, peeled, halved lengthwise, seeded and and cut into 1/4-inch dice (I use baby cucumbers)
2 scallions, minced
1 bell pepper, cut into 1/4-inch dice (your choice of colour)
1 small red onion, cut into 1/4-inch dice (or sweet onion)
1/2 cup chopped flat leaf parsley
1/4 cup chopped mint leaf

TURKISH CHOPPED SALAD

This is my adaptation of a dish that was put on the table when I went to a Turkish restaurant. I would suggest using fresh feta from a Mediterranean/Greek grocer, packaged feta can be overly dry and salty. I also like to make an Italian variation using Ricotta Salata cheese, which is not the soft cheese used in baked ziti but a semi soft cheese made from sheep's milk.This cheese can be found in supermarkets with a good cheese section or at an Italian deli/Salumeria. I prefer not to over dress the salad simply using a little bit of red wine vinegar and a drizzle of olive oil on top. This is great with grilled meats or fish and great for those hot summer days.

Provided by atm1970

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12



Turkish Chopped Salad image

Steps:

  • Chop parsley and set aside.
  • Chop the remaining vegetables, and add them to a bowl.
  • Add olives.
  • Add dressing and parsley, mix thoroughly coating the vegetables.
  • Add additional salt and pepper if you wish.
  • Transfer salad to a platter.
  • Crumble feta cheese on top.
  • Place lemon wedges around platter.
  • Serve with pita triangles (warmed is best).

Nutrition Facts : Calories 202, Fat 12.8, SaturatedFat 5.2, Cholesterol 25.4, Sodium 610.9, Carbohydrate 16.5, Fiber 2.2, Sugar 4, Protein 6.6

salt, to taste
pepper, to taste
1 tablespoon red wine vinegar
1 tablespoon olive oil
2 -3 ripe plum tomatoes, cubed
1 large cucumber, cubed
1/2 red onion, diced
1/4 lb feta cheese
1/4 lb kalamata olive
1 -2 pita bread, cut into triangles (for Italian variation use crusty Italian bread)
1/8 cup fresh Italian parsley (optional)
lemon wedge, as a garnish (optional)

SCOOPABLE MEDITERRANEAN CHOPPED SALAD

Why eat your salad with a fork when you can scoop it up with pita chips? That's the whole idea behind this crunchy salad that's full of colorful chopped summer vegetables and dressed with creamy tahini dressing.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16



Scoopable Mediterranean Chopped Salad image

Steps:

  • For the salad base: Add the radishes, corn, parsley, cucumbers, scallions, tomatoes and red onion to a large bowl.
  • For the dressing: Whisk together the lemon juice, honey and garlic in a medium bowl. Gradually whisk in the tahini. Whisk in the water a little at a time until the sauce is smooth, creamy and the consistency of slightly whipped cream. Whisk in the cumin, cayenne and 1/4 teaspoon salt. Taste and add more salt if desired.
  • For serving: Pour the dressing over the salad and toss with tongs to combine thoroughly; season with salt and pepper. Serve pita chips alongside it for scooping.

12 ounces radishes, chopped (about 2 bunches)
2 cups cooked fresh or frozen corn kernels (from about 4 ears corn)
3 tablespoons finely chopped fresh parsley
4 mini cucumbers, ends trimmed, chopped (2 cups)
3 scallions, white and green parts, chopped (1/2 cup)
2 medium tomatoes, seeded and chopped (about 1 pound)
1/2 red onion, chopped (1/2 cup)
1/4 cup fresh lemon juice
1 teaspoon honey
1 clove garlic, grated
1/2 cup well-stirred tahini
1/4 cup cold water
1/4 teaspoon ground cumin
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
Pita chips, for scooping

TURKISH CABBAGE SALAD (LAHANA SALATA)

We actually had this during our last trip to Turkey. This recipe is incredibly simple and easy to prepare - exactly as it is intended to be. Olives may be used as a garnish, if desired.

Provided by - Carla -

Categories     Gumbo

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6



Turkish Cabbage Salad (Lahana Salata) image

Steps:

  • Cut the cabbage in half and discard the outer tough leaves and the inner core.
  • Cut each half into quarters and wash under cold water.
  • Place each quarter on its side and slice very thin slices with a sharp knife.
  • Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste.
  • Toss well with enough dressing to suit your taste and serve.

Nutrition Facts : Calories 50.3, Fat 0.2, SaturatedFat 0.1, Sodium 48.3, Carbohydrate 11.7, Fiber 4.6, Sugar 6.3, Protein 2.2

1 head cabbage
3 carrots, shredded
olive oil
vinegar or lemon juice
salt
pepper

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