Romaine Feta Salad Food

ROMAINE, FETA, GRAPE SALAD

Steps:

• Toss all the ingredients in a bowl and mix well.

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!

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.

ROMAINE, STRAWBERRY (STRAWBERRIES) AND FETA SALAD

Steps:

• Combine vinegar and sugar in a glass dish or jar and microwave on high for 2 minutes.
• Add oil, salt, paprika, dry mustard and garlic.
• Shake/stir to combine and chill thoroughly.
• Combine lettuce and strawberries, add dressing to taste and toss until well coated. Sprinkle with feta cheese.
• Enjoy!

MAROULOSALATA (GREEK ROMAINE SALAD)

Steps:

• Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
• Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.

ROMAINE SALAD WITH CUCUMBER, RED ONION AND FETA

Steps:

• Thinly slice the cucumber halves. You need just 1 cup. In a bowl, combine the cucumber with the onion and sprinkle with the salt. Mix, then let sit for 15 minutes.
• Meanwhile, put the romaine in a large salad bowl. Break the feta into small (1/2-inch) pieces and drop them into the bowl. Gather the cucumber and onion in your fist and squeeze out any excess moisture. Scatter them over the romaine. Sprinkle the oil and vinegar over the salad. Grind pepper over top and then mix the salad gently so that you dress it without mashing the cheese to bits.

CHARRED ROMAINE GREEK SALAD WITH QUINOA-CRUSTED FETA

Steps:

• For the vinaigrette:
• 1. In a medium bowl, stir together the olives, herbs, onion, vinegar, and oil. Set aside.
• For the feta:
• 2. Spread the quinoa flour out on a large plate. Beat the egg white in a small bowl. Combine the quinoa with the oregano and red pepper flakes and spread it out on a second large plate. Coat each slice of feta with quinoa flour, dip it in the egg white, and then coat it in the quinoa mixture, pressing down to adhere. Add enough oil to a large skillet to reach 1/2 inch/1.25 centimeters up the sides of the skillet. Heat the oil over medium-high heat until shimmering. Cook the feta until the quinoa is crisp and the cheese looks melted, about 2 minutes per side. With tongs or a spatula, carefully transfer the feta onto a cutting board. Cut each slice crosswise into roughly 1 inch/2.5-centimeter pieces.
• For the salad:
• 3. Adjust an oven rack to the uppermost position and set the broiler to high (don't adjust the rack if you have a broiler drawer). Remove and discard any of the lettuce's outermost leaves that are damaged. Cut each head in half lengthwise. Line 2 rimmed baking sheets with foil. Arrange the lettuce halves, cut side up, on the baking sheets. Season them with salt and pepper and drizzle them with olive oil. Turn them cut side down.
• 4. Broil one of the baking sheets of lettuce until it begins to char, 1 to 3 minutes. Remove it from the oven, turn the lettuce halves cut side up, and broil until charred, 1 to 3 minutes longer. Set the baking sheet on a cooling rack and repeat with the second tray.
• 5. Divide the lettuce among 8 plates. Top each lettuce half with a 1/4 cup of quinoa, roasted tomatoes, and cucumber slices. Stir the vinaigrette to recombine it and spoon some over each salad. Top with the feta and serve with pepperoncini and lemon wedges.

ROMAINE, FETA AND GRAPE SALAD

Steps:

• Place lettuce and grapes in a bowl with feta cheese.
• Combine dressing ingredients, whisk to combine.
• Toss all the ingredients in a bowl and mix well.

FATTOUSH- FETA CHEESE & ROMAINE SALAD

Steps:

• Mix all the ingredients together in a large bowl and serve cold.
• Enjoy!

ROMAINE SALAD WITH FETA, ORANGES, BACON

Steps:

• Rip romaine heads apart and put in large bowl. Top with oranges, onion rings, crumbled bacon, chopped walnuts, and crumbled feta.
• Combine sugar, oil, red wine vinegar, and paprika for dressing. Pour desired amount of salad and toss to distribute everything evenly. Serve immediately or refrigerate.