Bottom Of The Bowl Salad Greek Dressing Food

GREEK ORZO PASTA SALAD WITH GRILLED SHRIMP

Greek Orzo Pasta Salad with Grilled Shrimp image

This Greek Orzo Pasta Salad with grilled Za'atar Shrimp is bursting with Mediterranean flavors of Greek feta, olives, cucumber, dill and a zesty fragrant Greek Salad dressing. Every ingredient in this salad brings something delicious to fork. Serving of protein makes it perfect for salad-for-dinner weeknights. Also a good salad to serve a crowd. Serve 8-10, and needs on 15 minutes of prep. If you like Mediterranean flavor Salads? I have a few very delicious recipes on blog. Mediterranean Chickpea Salad, Greek Chicken Cucumber Avocado Salad, Greek Dakos Bread Salad.GREEK ORZO PASTA SALAD INGREDIENTS:This salad brings together the classic Greek flavors, shrimp, and orzo pasta together making irresistible combination of flavors. The main ingreient of Greek Orzo Salad are: Orzo Pasta (I used Lemon Orzo pasta for this recipe. You can use regular Orzo Pasta available in most US stores or buy online.)CucumberRed onion (To reduce sharp peppery flavor of red onions, I add red onion to dressing before other ingredients and leave aside. By the time I chop cucumber, tomato etc. Onions are marinated, tangy and are not spicy anymore.)OlivesTomatoesFeta cheese (Read recommendation below for what type of feta to use for Greek salads.)LemonDillParsleyGreen Onion or Scallions.GRILLED ZA'ATAR SHRIMP:Shrimp and Orzo pasta works great together. I love the fact that both need quick cooking time. Shrimp is ready in 6-7 minutes and so is the orzo pasta. You can cook these side by side. Once shrimp and pasta are cooked, just assemble salad and ready to serve.My recipe of Za'atar Shrimp is inspired by Za'atar seasoning I shared a couple of months ago. Za'atar seasoning is blend of thyme, oregano, sesame seeds, citrus-y sumac and spices. It is great spice to roast/grill shrimp or chicken. Check Homemade Za'atar Seasoning and Zaatar Chicken recipes.For this recipe, I marinate shrimp (cleaned but with shells) in mix of zaatar seasoning, paprika, olive oil, salt and pepper. Then grill it outdoor or roast/pan cook as described in Recipe Notes. Tip: Marinate and cook shrimp with shell tails on. You can remove these later or let guest remove themselves. Tail-on shrimp is; 1) easy to grill outdoor and does not slip off the grill wrack. 2) pan sear/saute has more flavor when shells are cooked. However, that said, tail-on shrimp is not a deal breaker. Just careful when you grill it.FETA:Feta is mild and leaner salty cheese that adds just right amount of creaminess and salt to this Greek salads. I recommend using good quality feta. Always prefer a feta log instead of crumbled. Log is premium quality feta and tastes way better than crumbled. Once you try it, you will not go back to box of crumbled feta again.This orzo salad tastes better with bite size pieces of feta distributed throughout the salad. For best results don't skimp on feta and keep pasta lite seasoned because feta is salty cheese. To make the Orzo Salad, I first start by boiling the water to cook the orzo pasta. In meantime, marinate the shrimp in seasoning blend of Za'atar, paprika, slat, black pepper, lemon and olive oil. You don't need to let shrimp marinate for long. A quick toss in marinate and then leave aside while pan/grill heats. Tip: Don't leave shrimp in marinate for long time or lemon juice will start cooking the shrimp. If planning to leave shrimp in marinate, don't add lemon juice. Add just before cooking/grilling.Then I drop orzo pasta in now boiling water. While pasta cooks, I cook the shrimp.In meantime, assemble the rest of salad ingredients: dice cucumber, tomatoes, red onion and feta. Chop herbs - dill and parsley. Whisk the salad dressing in a wide salad bowl, add red onion and let'em marinate. Add all ingredients into salad bowl. Toss gently to coat everything in dressing siting at the bottom of the bowl. Taste and adjust salt.That's it!Greek Orzo Salad is ready to devour!Zesty Zaatar Shrimp, feta, cucumber, olive, tomatoes with delicious dressing, herbs and orzo pasta. Really, what not to like? Life is delicious with this bowl of easy Greek Salad. I'm sure most ingredients are in your pantry and refrigerator. Grab some and serve for Orzo Salad for dinner tonight. You can also cook Shrimp on Stove Top or under Oven Broiler. Check Recipe Card's Notes for more details.This pasta salad is best when serve chilled. So I recommend refrigerating the salad until ready to serve. Happy Cooking!MORE SHRIMP SALAD RECIPES:Grilled Chimichurri Shrimp Pasta SaladRoasted Shrimp Quinoa SaladBang Bang Shrimp SkewersORZO RECIPES:Orzo Tian Pasta BakeRoasted Tomatoes Orzo PastaOrzo Arugula SaladLemon Orzo Salad

Provided by Savita

Time 25m

Number Of Ingredients 18

Ingredients

1.5 lbs Shrimp, 15-18 cleaned shrimp
3 tbsp Olive Oil
2 tbsp Zaatar, See Note 1 for homemade recipe
1 tsp Black Pepper, freshly cracked
2 tbsp Lemon, juice
1 tsp Paprika
1/2 tsp Salt, skip if Za'atar has salt.
2 Cup Orzo Pasta, dried orzo pasta
1/4 Cup Olive Oil
1/2 Cup Red Onion, small diced
2 Tomatoes, cored and small diced
1 Cucumber, hothouse, small diced
3-4 Green Onion, scallions, thin sliced
1/2 Bunch Fresh Herbs, parsley and dill, chopped
1/2 Cup Olives, pitted, mixed olives from olive bar or as per your preference
1/2 lbs Feta Cheese, fresh block of feta, small diced
1-2 Lemon, to get 1/4 cup juice, adjust to taste
Salt and Black Pepper, 1/2 tsp each

Steps:

Cook Orzo Pasta - Cook orzo pasta according to package directions. Once cooked, drain and set aside. Reserve a cup of pasta water to revive the pasta.
Marinate Shrimp - In a bowl, add shrimp, olive oil, lemon juice, salt, paprika, and black pepper. Coat shrimp in oil and spices. Set aside.
Make Dressing: In a wide bowl, add remaining lemon juice, olive oil, 1/2 tsp each of salt and black pepper. Whisk to emulsify. Add diced red onion. Mix and set aside.
Cook Shrimp - Preheat a grill pan or outdoor grill. Grill shrimp on hot grill until pink from both sides. 2-3 minutes each side. Remove in a bowl and set aside.
Assemble Salad - Add in cooked orzo pasta followed by diced cucumber, tomato, olive, marinated red onion, diced feta cheese, cooked shrimp, scallion, chopped parsley and dill. Toss gently to combine everything with dressing. Taste and adjust salt and black pepper.
Serve - Refrigerate until ready to serve. Best served chilled or at room temperature.

PASTA SALAD WITH HOMEMADE DRESSING

Pasta Salad with Homemade Dressing image

Pasta salad filled with veggies, cheese, and seasoning. Very tasty and versatile -- is great to make ahead.

Provided by BONNIES

Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes

Time 8h45m

Yield 8

Number Of Ingredients 18

Ingredients

1 (8 ounce) package uncooked tri-color rotini pasta
6 ounces pepperoni sausage, diced
6 ounces provolone cheese, cubed
1 red onion, thinly sliced
1 small cucumber, thinly sliced
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
1 (6 ounce) can pitted black olives
¼ cup minced fresh parsley
¼ cup grated Parmesan cheese
½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground mustard seed
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.
In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.
Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator

Nutrition Facts : Calories 442.8 calories, Carbohydrate 25.4 g, Cholesterol 38.9 mg, Fat 32 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 9.5 g, Sodium 835.7 mg, Sugar 2.6 g

BOTTOM-OF-THE-BOWL SALAD & GREEK DRESSING

Bottom-Of-The-Bowl Salad & Greek Dressing image

This is a great recipe to take to potlucks and picnics: veggies in the bottom of the bowl marinate while the greens on top stay fresh & crispy.

Provided by Debber

Categories Salad Dressings

Time 1h20m

Yield 1 big bowl, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup black olives, pitted
1/2 cup green olives, stuffed
1/2 cup radish, coins
1/2 cup carrot, coins
1/2 cup cucumber, peeled, quartered, sliced
1 -2 cup red cabbage, sliced
1/3 cup oil (see NOTE below)
1 1/2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon paprika
6 -8 cups lettuce (greens of your choice)

Steps:

In a large bowl with a lid, mix the bottom-of-the-bowl ingredients.
Pour dressing ingredients in a jar with a lid, shake vigorously to blend until sugar and salt dissolve. NOTE: Olive or canola oil works very well here.
Add the Top Layer of lettuce to the veggies in the bowl; drizzle dressing over this.
Put on the lid, go to the picnic or potluck, taking care not to up-end the bowl. :-).
This should marinate for at LEAST one hour; if marinating longer than a couple hours, pour the dressing over the veggies BEFORE adding the lettuce layer.
At serving time: toss the salad to mix the veggies and lettuce.
VARIATIONS: Other veggies can be used or replaced. Try sliced celery, water chestnuts, fresh green peas, canned or fresh mushroom slices, broccoli or cauliflower flowerettes, zucchini or crookneck chunks.
MAKE IT MAIN DISH: Add pepperoni slices (bite size pieces) or ham or bacon crumbles.

Nutrition Facts : Calories 103.3, Fat 10.1, SaturatedFat 1.5, Sodium 236.3, Carbohydrate 3.4, Fiber 1.2, Sugar 1.4, Protein 0.7

HOMEMADE GREEK SALAD WITH DRESSING

Homemade Greek Salad with Dressing image

Easy to make Greek salad with simple dressing.

Provided by Steve Cylka

Categories Salad

Time 15m

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
1/2 cup red wine vinegar
juice of one lemon
4 cloves garlic (, minced)
1 tbsp dried oregano leaves
1 tsp salt
1/2 tsp black pepper
1 tsp sugar
3 tomatoes
1 english cucumber
2 sweet peppers ((red, yellow or orange))
1 red onion
1 cup feta cheese (, crumbled)
1 1/2 cups black olives
1 large romaine lettuce

Steps:

Make the dressing by mixing the oil, vinegar, lemon juice, garlic, oregano, salt, pepper and sugar. Let the dressing marinate for at least 30 minutes.
Chop up vegetables into large pieces.
Stir the salad dressing in a large bowl with the chopped vegetables (minus the romaine lettuce) and olives.
Let the salad marinate at least 1 hour before serving.
Just prior to serving, toss in the chopped romaine lettuce leaves.
Sprinkle feta cheese on top.

CREAMY BALSAMIC VINAIGRETTE

Creamy Balsamic Vinaigrette image

This healthy, creamy balsamic vinaigrette combines balsamic vinegar and olive oil with Greek yogurt for a tasty salad dressing that's super versatile.

Provided by Brittany Mullins

Categories Salad Dressing

Number Of Ingredients 8

Ingredients

¼ cup balsamic vinegar
¼ cup extra virgin olive oil
¼ cup plain Greek yogurt (I use full fat)
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper

Steps:

Whisk: Whisk together all ingredients in a small bowl until fully combined and creamy. You can also blend everything together in a blender or with an immersion blender.
Store: Store leftovers in an airtight container in the refrigerator for up to five days. If any separation occurs during storage, simply whisk or blend for a few seconds before serving.

Nutrition Facts : Calories 101 kcal, Sugar 3 g, Sodium 218 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 3 g, Protein 1 g, Cholesterol 1 mg, UnsaturatedFat 8 g, ServingSize 1 serving

MEXICAN SALAD

Mexican Salad image

The BEST Mexican salad! This easy Mexican salad with creamy lime dressing and sweet potatoes is healthy, vegetarian, and versatile.

Provided by Erin Clarke / Well Plated

Categories Dinner Main Course Salad Side Dish

Time 45m

Number Of Ingredients 22

Ingredients

1/4 cup raw pepitas
2 medium sweet potatoes (peeled and chopped into 1-inch chunks (about 2 pounds or 5 cups raw or 3 1/3 cups roasted))
2 tablespoons extra virgin olive oil
3/4 teaspoon ground chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1 large head romaine lettuce (chopped (about 6 cups))
1 pint cherry tomatoes (halved)
1 can reduced-sodium black beans ((15 ounces) drained and rinsed)
1 small jalapeño* (thinly sliced (about 1/4 cup))
1 small bunch radishes (thinly sliced (about 1 cup))
1/4 cup chopped cilantro (packed)
Crumbled feta cheese (or goat cheese, or queso fresco (optional, for serving))
Tortilla strips or crushed chips ((optional, for serving))
Sliced avocado ((optional, for serving))
2/3 cup nonfat plain Greek yogurt
2 tablespoons extra virgin olive oil
Zest and juice of 1 medium lime ((about 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice))
1 clove minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin

Steps:

Preheat the oven to 325 degrees F. Spread the pepitas in a single layer on an ungreased baking sheet. Place in the oven and toast until the pepitas turn darker (they'll be a deep goldish brown) and are fragrant, about 8 to 10 minutes. Remove from the oven and carefully transfer the pepitas to a small plate or bowl. Set aside. Increase the oven temperature to 450 degrees F.
On a rimmed baking sheet (I use the same one I toasted the pepitas on to save a dish; just brush it off first), toss sweet potatoes with the olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated. Spread into an even layer and roast until browned and tender, 20 to 22 minutes, stirring once halfway through. Let cool slightly.
Meanwhile, whisk together the dressing ingredients: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Taste and adjust seasoning as desired. The dressing should taste very bright and limey-its flavor will mellow once tossed with the other ingredients.
In a large bowl, place the chopped romaine hearts. Drizzle with about 1/4 cup of the dressing and toss to moisten.
Add the sweet potatoes, beans, jalapeno, radish, and cilantro, then drizzle on another 1/4 cup of dressing. Toss to coat. Sprinkle with tortilla strips. Enjoy, with extra dressing as desired.

Nutrition Facts : ServingSize 1 (of 6); about 2.75 cups without optional toppings, Calories 262 kcal, Carbohydrate 33 g, Protein 10 g, Fat 11 g, SaturatedFat 2 g, TransFat 0.003 g, Cholesterol 1 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 9 g

GREEK VILLAGE SALAD

Greek Village Salad image

I tried to recreate the best Greek Salad I've ever had.Serve with crusty bread to soak up the wonderful juice at the bottom of the salad bowls. If available please use fresh herbs.

Provided by Sageca

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

4 tomatoes, cut in wedges
1 slender green cucumber
1 green pepper
2 red peppers
1 red onion, sliced
1/2 cup kalamata olive
8 ounces feta cheese, sliced
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1 teaspoon parsley, chopped
3 garlic cloves, crushed
1/2 teaspoon salt
fresh ground black pepper

Steps:

Cut tomatoes into wedges.
Slice cucumber in 1/2 lenghtwise then in cut in chunks.
Wash, core and seed peppers. Cut in half then cut into thick strips.
Separate onion slices into rings.
Place prepared ingredients in a bowl; top with the olives.
Pour on dressing just before serving.Top with strips of Feta Cheese and sprinkle with oregano.
For dressing: Put ingredients a screw top jar, seal and shake well.
Shake again just before serving.
Serve in individual salad bowls.

Nutrition Facts : Calories 228.5, Fat 16.9, SaturatedFat 7.2, Cholesterol 35.7, Sodium 732.9, Carbohydrate 13.3, Fiber 3.2, Sugar 7.7, Protein 7.7

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Bottom Of The Bowl Salad Greek Dressing Food

GREEK ORZO PASTA SALAD WITH GRILLED SHRIMP

PASTA SALAD WITH HOMEMADE DRESSING

Pasta salad filled with veggies, cheese, and seasoning. Very tasty and versatile -- is great to make ahead.

BOTTOM-OF-THE-BOWL SALAD & GREEK DRESSING

This is a great recipe to take to potlucks and picnics: veggies in the bottom of the bowl marinate while the greens on top stay fresh & crispy.

HOMEMADE GREEK SALAD WITH DRESSING

Easy to make Greek salad with simple dressing.

CREAMY BALSAMIC VINAIGRETTE

This healthy, creamy balsamic vinaigrette combines balsamic vinegar and olive oil with Greek yogurt for a tasty salad dressing that's super versatile.

MEXICAN SALAD

The BEST Mexican salad! This easy Mexican salad with creamy lime dressing and sweet potatoes is healthy, vegetarian, and versatile.

GREEK VILLAGE SALAD

I tried to recreate the best Greek Salad I've ever had.Serve with crusty bread to soak up the wonderful juice at the bottom of the salad bowls. If available please use fresh herbs.

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