GREEK SALAD
Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.
Provided by Ina Garten
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
ORZO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
- Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
- Yield: 1 3/4 cups
BAREFOOT CONTESSA'S ROASTED SHRIMP AND ORZO
Make and share this Barefoot Contessa's Roasted Shrimp and Orzo recipe from Food.com.
Provided by Juenessa
Categories Healthy
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.
- Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
- Drain and pour into a large bowl.
- Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
- Pour over the hot pasta and stir well.
- Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper.
- Toss to combine and spread out in a single layer.
- Roast for 5 to 6 minutes, until the shrimp are cooked through.
- Don't overcook!
- Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
- Toss well.
- Add the feta and stir carefully.
- Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
- If refrigerated, taste again for seasonings and bring back to room temperature before serving.
- **Cook time does not include setting aside for 1 hour to allow flavors to blend.
Nutrition Facts : Calories 568.5, Fat 15.8, SaturatedFat 9, Cholesterol 369.4, Sodium 2080.3, Carbohydrate 53.6, Fiber 3.2, Sugar 6.2, Protein 51.1
INA GARTEN'S GREEK SALAD
This is Ina Garten's highly rated Greek Salad recipe, featured on Food Network. The dressing is to die for!
Provided by Faux Chef Lael
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion.
- Pour the vinaigrette over the vegetables.
- Add the feta and olives and toss lightly.
- Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
- Tips from me:
- To reduce the sharpness of the onion, soak the sliced onion in ice cold water for 30 minutes and pat with paper towels to dry, before adding to salad.
- To cut down on prep time, place a single layer of cherry/grape tomatoes between two Tupperware lids (or flat plates, etc.) and slice through all of them at once, using a sharp knife.
Nutrition Facts : Calories 311.5, Fat 27.6, SaturatedFat 8.4, Cholesterol 33.8, Sodium 905.2, Carbohydrate 10.6, Fiber 2.2, Sugar 4.9, Protein 7
GREEK ORZO SALAD
A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.
Provided by Patrice
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
- In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
- Just before serving, drizzle reserved artichoke marinade over salad.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 48.7 g, Cholesterol 22.3 mg, Fat 10.2 g, Fiber 4.8 g, Protein 13.1 g, SaturatedFat 4.1 g, Sodium 615.2 mg, Sugar 4.5 g
LEMON ORZO
Steps:
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
ORZO WITH ROASTED VEGETABLES
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
- Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
GREEK SALAD BY INA GARTEN (BAREFOOT CONTESSA)
This is by far my favorite Greek Salad! Way to go Ina! I am guessing at the yield on this salad. But, the recipe states that it serves six.
Provided by cstahl
Categories < 30 Mins
Time 20m
Yield 6 1/2 cup, 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion.
- Pour the vinaigrette over the vegetables.
- Add the feta and olives and toss lightly.
- Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
Nutrition Facts : Calories 310.1, Fat 27.7, SaturatedFat 8.4, Cholesterol 33.8, Sodium 823.5, Carbohydrate 11, Fiber 2.1, Sugar 3.6, Protein 6.9
ORZO WITH ROASTED VEGETABLES (BAREFOOT CONTESSA) INA GARTEN
This is a great way to get your veggies in. The lemon dressing goes great with the orzo. The result is a colorful dish that's great for entertaining since you eat it at room temperature.
Provided by Roxygirl in Colorado
Categories Onions
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
- Roast for 40 minutes, until browned, turning once with a spatula.
- Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
- Drain and transfer to a large serving bowl.
- Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
- Let cool to room temperature, then add the scallions, pignolis, feta, and basil.
- Check the seasonings, and serve at room temperature.
Nutrition Facts : Calories 593.4, Fat 40.9, SaturatedFat 12.2, Cholesterol 50.5, Sodium 1369.5, Carbohydrate 43.8, Fiber 6, Sugar 7.9, Protein 15.8
CONFETTI CORN SALAD (INA GARTEN BACK TO BASICS)
Another great one from Ina Garten. This is from her Back to Basics cookbook from 2008. Perfect when you have tons of corn when it is in season and want a colorful and flavorful dish to accompany any meal really. Perfect at bbqs, cookouts, everyday dinners and get togethers. Enjoy! ChefDLH
Provided by ChefDLH
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
- Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
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