MEDITERRANEAN SALAD
Provided by Giada De Laurentiis
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
- In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
- Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.
XAKK'S MEDITERRANEAN SALAD
Xakk still loves Liz, but he is not so keen on onions, so this recipe features canned artichoke hearts instead. The salad keeps well and will make several meals for two lovers, but the recipe can be expanded to serve a crowd.
Provided by Bill Hilbrich
Categories Cheese
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix, chill for one hour, serve.
Nutrition Facts : Calories 383.2, Fat 37.2, SaturatedFat 7.4, Cholesterol 16.7, Sodium 796.3, Carbohydrate 10.9, Fiber 4, Sugar 2.8, Protein 4.5
FAVORITE MEDITERRANEAN SALAD
Got a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 28 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 69 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 117mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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- Greek Salad with Edamame. Edamame adds protein to the classic Greek salad: romaine, tomatoes, cucumber, feta and olives. Serve with toasted pita brushed with olive oil and sprinkled with dried oregano or za'atar.
- Fig & Goat Cheese Salad. The sweet-and-savory combination of the figs and earthy goat cheese will surely satisfy the palate. If you can't find dried figs, try swapping in dried apricots.
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- Quinoa, Chicken & Broccoli Salad with Roasted Lemon Dressing. Roasting lemons mellows their tartness and creates a layer of caramelized flavor that pairs well with the raw broccoli and savory quinoa in this healthy chicken dinner salad.
- Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette. This no-cook bean salad is a delicious way to use summer's best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch.
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