Minted Vegetable Salad Food

GRILLED VEGETABLE SALAD WITH FETA AND MINT

Grilled Vegetable Salad with Feta and Mint image

Provided by Ellie Krieger

Time 40m

Yield 4 servings, serving size: 1 1/2 cups

Number Of Ingredients 12

Ingredients

1 red bell pepper cored and cut into 4 pieces
1 eggplant (about 1 pound), cut across into 1/4-inch rounds
1 medium onion, cut into 1/4-inch slices
2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices
Olive oil cooking spray
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup grape tomatoes, halved
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese

Steps:

Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
Excellent source of: Fiber, Vitamin A, Riboflavin, Vitamin B6, Vitamin C, Folate, Manganese, Potassium
Good source of: Protein, Thiamin, Vitamin K, Calcium, Copper, Magnesium, Phosphorus

Nutrition Facts : Calories 275 calorie, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 17 milligrams, Sodium 230 milligrams, Carbohydrate 18 grams, Fiber 7.5 grams, Protein 6 grams

MINTED GREEN SALAD

Minted Green Salad image

Provided by Gina Marie Miraglia Eriquez

Categories Salad Side Vegetarian Quick & Easy Dinner Mint Cucumber Carrot Healthy Vegan Lettuce Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 12 servings

Number Of Ingredients 8

Ingredients

2 carrots
3 Kirby cucumbers, halved lengthwise and thinly sliced crosswise
2 heads Boston lettuce (1 1/2 pounds), torn into bite-size pieces
1 heart of romaine, torn into bite-size pieces
1 1/2 cups packed small mint leaves
1/4 cup extra-virgin olive oil
1/2 teaspoon fine sea salt or kosher salt
2 tablespoons red-wine vinegar

Steps:

Halve carrots crosswise, then shave into wide ribbons using a vegetable peeler. Toss with cucumbers, lettuces, mint, and oil in a large bowl.
Sprinkle with sea salt and toss, then sprinkle with vinegar and toss again.

MINTED SPINACH SALAD

Minted Spinach Salad image

Make and share this Minted Spinach Salad recipe from Food.com.

Provided by Chocolatl

Categories Spinach

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces fresh spinach, washed, trimmed and dried
1/2 cup sliced green onion
4 tablespoons snipped parsley
6 tablespoons snipped mint leaves
3 tablespoons olive oil
3 tablespoons vegetable oil
2 tablespoons wine vinegar
1 tablespoon fresh lime juice
1/2 teaspoon salt
3 tablespoons grated parmesan cheese
2 medium tomatoes, cut in wedges

Steps:

Tear spinach into a salad bowl.
Mix in onions, parsley and mint.
Cover and refrigerate if not serving immediately.
Combine olive oil, vegetable oil, vinegar, lime juice, and salt.
Pour mixture over salad and toss to mix.
Sprinkle with cheese.
Top with tomato wedges.

MINTED VEGETABLE SALAD

Minted Vegetable Salad image

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

1 medium onion, thinly sliced
4 large tomatoes, seeded, diced
1 large green bell pepper, diced
1 cucumber, peeled, seeded, cut into 1/2-inch pieces
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup olive oil
3 tablespoons fresh lemon juice

Steps:

Place onion in large bowl. Sprinkle lightly with salt and toss to combine. Let stand 10 minutes. Mix in tomatoes, bell peppers, cucumber, parsley and mint. Drizzle olive oil and lemon juice over. Toss vegetables with dressing to coat. Season salad to taste with salt and pepper and serve.

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