Greek Style Romaine Salad With Lemon And Fresh Dill Food

TRADITIONAL GREEK LETTUCE SALAD - MAROULOSALATA

Steps:

• Wash lettuce leaves very well, let them drain in a colander, and dry them on a paper towel. You can also use a salad spinner.

MAROULOSALATA: GREEK LETTUCE SALAD

Steps:

• Combine all of the dressing ingredients in a bowl and whisk together until emulsified. Set aside. Combine all of the remaining salad ingredients together in a large bowl and top with the dressing. Toss together to coat. Serve immediately with toasted bread. Enjoy.

MAROULOSALATA (GREEK LETTUCE SALAD)

Steps:

• Wash and dry the lettuce, cucumber, and scallions.
• Thinly slice the lettuce cross-wise, like a chiffonade. Move lettuce to a large bowl.
• Thinly slice the scallions (both white and green parts) and add to the bowl. Add the chopped dill.
• If using, cut the cucumber in half length-wise. Then thinly slice each half cross-wise. Add to the bowl. Toss the ingredients to combine.
• In a small bowl, whisk the dressing ingredients and toss with the salad.*
• Serve with crusty bread and feta cheese.

THE PERFECT GREEK SALAD

Steps:

• In a large bowl, combine the romaine lettuce, cherry tomatoes, red onion, cucumber, olives and feta cheese.
• In a small bowl, make the lemon Greek salad dressing by whisking together the olive oil, lemon juice, oregano, salt and pepper.
• Pour dressing over the salad and toss to combine. Add more black pepper to taste.

GREEK SALAD

Steps:

• Prepare your dressing by placing all of the dressing ingredients up to and including the black pepper into the bowl of a food processor, and process until smooth and creamy; with the processor running, slowly drizzle in the olive oil until emulsified; spoon the dressing into a bowl and fold in the chopped dill and oregano, then use immediately or store in a covered container in the fridge until ready to use.
• Prepare your salad by adding all of the salad ingredients up to and including the Kalamata olives into a large bowl, and toss together; transfer the salad to a serving platter or large salad bowl, and top with the crumbled feta and the oregano/dill, and serve with the dressing on the side so everyone can drizzle over as much as they like! Serve with extra lemon on the side, if desired.

MINTY GREEK SALAD

Steps:

• In a large bowl, combine the feta cheese, tomatoes, olives and cucumbers. In a small bowl, mix the olive oil and lemon juice and season with salt and pepper. Pour the dressing mixture over the vegetables. Garnish with the mint.

LADOLEMONO GREEK SALAD DRESSING RECIPE

Steps:

• Put the lemon juice, oregano, garlic, salt and pepper in a bowl. Whisk to combine.
• While you are whisking vigorously, slowly drizzle in the extra virgin olive oil.

CREAMY CUCUMBER SALAD RECIPE WITH DILL

Steps:

• Peel the cucumbers. Cut in half lengthwise. Then slice into thin pieces. Place the sliced cucumbers into a large bowl.
• Add the chopped dill, minced garlic, the zest of one lemon, 1 tablespoon of lemon juice, 1/2 cup plain greek yogurt, sugar, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
• Toss until the yogurt blends into a thin dressing. Taste, then salt and pepper as needed. Serve cold.

ORZO SALAD RECIPE WITH YOGURT DILL DRESSING

Steps:

• Bring a large pot of salted water to a boil and cook orzo according to package directions. In the last 2 minutes of cooking time, add the peas to the pot with the orzo. Drain peas and pasta in large colander, and set aside to cool.
• In a small bowl or measuring cup, combine dressing ingredients and whisk to combine.
• In a large serving bowl, mix together orzo, peas, cucumbers, carrots, tomatoes, and dressing until everything is coated with dressing. Check for seasoning, add more salt and pepper as needed. Serve immediately or store covered in the refrigerator for up to 2 days.

GREEK STYLE ROMAINE SALAD WITH LEMON AND FRESH DILL

Steps:

• In a large bowl, whisk together the lemon juice oil and salt.
• Add the lettuce, dill and scallions, tossing well. Add the feta and toss again.

GREEK SALAD

Steps:

• Cut cherry tomatoes in half. Take out the seeds and slice bell peppers and cucumber. (You can also choose to peel the cucumber of leave it with skin on.) Slice lettuce and onion thinly and either cut the olives or leave them whole. Combine the vegetables in a large mixing bowl.
• Add feta cheese and olives and mix everything together.
• Combine ingredients for the dressing in a jar with a lid or salad dressing shaker and shake well.
• Pour the dressing all over the salad in a bowl and mix until the vegetables are all evenly coated.
• Serve right away.

FETA-DILL GREEK CAESAR SALAD

Steps:

• In blender or food processor, puree feta, olive oil, greek yogurt, lemon juice, garlic, salt and pepper. Transfer to a bowl and stir in dill. Cut Romaine hearts in half and grill on medium heat until charred in spots, about 2 min. per side. Serve immediately, drizzled with dressing and sprinkled with sunflower seeds.

SHREDDED ROMAINE AND CUCUMBER SALAD WITH YOGURT DRESSING

Steps:

• In a small bowl, combine the lemon juice, vinegar, sugar, and garlic. Let stand for at least 10 minutes to mellow the garlic. Whisk in the yogurt. Slowly drizzle in the oil, whisking constantly to combine. Season to taste with salt and pepper. Refrigerate until ready to use.
• Wash and thoroughly dry the romaine leaves (the dressing won't cling if the lettuce is wet). Slice the leaves crosswise 1/4 inch thick and transfer to a large bowl.
• Peel, halve, seed, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands and add to the lettuce. Crumble all but the reserved walnuts into the salad. Coarsely chop the arugula and add that to the bowl along with the dill, mint, and parsley. Keep cold until ready to serve.
• Toss the salad with dressing to coat generously. Season to taste with salt and pepper. Sprinkle with the Aleppo pepper and reserved walnuts and serve.

SIMPLE SHREDDED ROMAINE SALAD WITH DILL

Steps:

• In a large bowl mix the romaine, dill, and scallions. Sprinkle liberally with salt and pepper.
• In a small bowl or jar with a lid, combine garlic, lemon juice, olive oil, and sweetener (if using). Whisk or shake to combine.
• Add dressing to the greens and toss well to coat. Serve immediately.

CHOPPED GREEK SALAD PLATTER WITH LEMON-DILL VINAIGRETTE

Steps:

• Preheat a grill or grill pan over medium-high heat and coat with cooking spray. Season chicken tenderloins with garlic powder, salt, and pepper and grill for 4-5 minutes per side or until cooked through.
• While chicken cooks whisk together all vinaigrette ingredients and pour into a small serving bowl.
• Toss together quinoa and chickpeas. Arrange all components in groups on a large platter to serve.

CLASSIC GREEK GREEN SALAD WITH FETA - MAROULOSALATA

Steps:

• Wash romaine lettuce and chop in bite size pieces, set aside
• Peel and slice cucumbers. If pieces are big, slice them in half.
• Slice thinly the white part of the spring onions.
• Chop dill
• Toss all 4 ingredients in a large bowl (lettuce, cucumber, dill and spring onions)
• Mix the olive oil with the lemon juice (or vinegar) and pour over salad, toss again. Sprinkle with some salt.
• If adding feta, olive or croutons, add them at the end and mix gently.

A DIFFERENT GREEK SALAD

Steps:

• Cut the romaine leaves crosswise into 1/2-inch strips. Rub a salad bowl with cut garlic. Add the romaine, dill and scallions. At this point, salad could be covered and put in refrigerator until ready to serve.
• Just before serving, squeeze the lemon juice to taste over the salad and pour the oil on top. Season the salad generously with salt and pepper and toss well to mix. Garnish the salad with the olives and feta and serve.

GREEK GYRO SALAD WITH TZATZIKI GUACAMOLE RECIPE

Steps:

• In a small bowl, combine the oregano, coriander, thyme, paprika, salt and pepper. Set aside.
• Heat the olive oil in a large skillet over medium-high heat. Once hot, add the onion and saute for 3-5 minutes, or until it begins to soften. Add the garlic and stir until fragrant.
• Add the meat to the pan and break it up with a spatula to encourage it to brown. When it's about halfway through cooking, add half of the spice blend. Continue cooking until the meat has browned. Add the remaining spice blend. Let the meat keep cooking so it sort of shallow fries itself in the residual fat in the pan. Once the meat is browned and pretty crispy, stir in the lemon juice, fresh parsley and fresh dill.
• To prepare the tzatziki, scoop the flesh out of the avocados and mash them until fairly smooth along with the lemon juice.
• Use a box grater to grate the cucumber (I like using a combination of the small and medium sized holes on the grater to give the dip more texture).
• Place the shredded cucumber in a tea towel and twist it over the sink to remove any excess water from the cucumber. You don't have to remove all of the water, as some of the cucumber juice will provide flavor to the dip.
• Add the cucumber to the mashed avocados along with the chopped dill. Combine the ingredients together and season with salt to taste.
• Serve your gyro meat on top of chopped lettuce with fresh tomatoes and cucumbers. Place a dollop of the tzatziki guacamole on top.

GRILLED ROMAINE SALAD WITH CREAMY AVOCADO DRESSING

Steps:

• Begin by making the dressing. Place all of the ingredients in a food processor, or blender, and process until smooth. Add the water as need (1 tbs at a time) until desired consistency is reached. Taste the dressing and add more salt to taste. Transfer to an airtight container and store in the fridge for up to 5 days.
• Heat an outdoor grill to medium-high heat (a grill pan set over medium-high heat can also be used). Brush each of the cut sides of the romaine with oil of choice, place on the grill, and cook for about 2-3 minutes, turning once, until slightly wilted and char marks appear.
• Divide each half of romaine between four plates. Garnish each plate with an equal serving of cherry tomatoes, bacon, and eggs. Drizzle desired amount of dressing on each salad with a few cracks of pepper. Enjoy these salads right away.

BASIC GREEK SALAD DRESSING RECIPE

Steps:

• Gather the ingredients.
• Whisk the ingredients together in a bowl, or place in a tightly covered jar and shake to combine. The dressing will turn a light color with a creamy texture as the oil and vinegar combine.

SUNDAY'S FETA, DILL, LEMON, AND ROMAINE GREEK SALAD

Steps:

• Wash Romaine and cut across the width until chop off the end. Put aside.
• Juice both lemons and set aside.
• Chop dill (preferably stemmed) until somewhat minced, make sure to at least have 2 large handfulls.
• Crumble Feta into a Ziploc bag with hands and set aside.
• Pour olive oil, lemon juice, and dill into Ziploc bag that contains the Feta.
• Close the Ziploc and shake until the dressings looks creamy to an extent.
• Throw some of the chopped Romain into the Ziploc and continue to shake.
• Pour out Ziploc into bowl with remaining Romaine and mix!
• Enjoy the wonderful meld of flavors!