GYROS SALAD RECIPES

Name: Greek salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 4 as a side - easily doubled for main course
Cuisine: Greek
Ingredients: 4 large vine tomatoes, cut into irregular wedges; 1 cucumber, peeled, deseeded, then roughly chopped; ½ a red onion thinly sliced; 16 Kalamata olives; 1 tsp dried oregano; 85g feta cheese, cut into chunks (barrel matured feta is the best); 4 tbsp Greek extra virgin olive oil

GREEK SALAD RECIPE - BBC GOOD FOOD

Greek salad recipe - BBC Good Food image

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish

Total Time 15 minutes

Prep Time 15 minutes

Yield Serves 4 as a side - easily doubled for main course

Number Of Ingredients 7

Ingredients

4 large vine tomatoes, cut into irregular wedges
1 cucumber, peeled, deseeded, then roughly chopped
½ a red onion thinly sliced
16 Kalamata olives
1 tsp dried oregano
85g feta cheese, cut into chunks (barrel matured feta is the best)
4 tbsp Greek extra virgin olive oil

Steps:

Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
Lightly season, then serve with crusty bread to mop up all of the juices.

Nutrition Facts : Calories 270 calories, FatContent 24 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 9 grams protein, SodiumContent 2.64 milligram of sodium

COBB SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cobb Salad Recipe: How to Make It - Taste of Home image

Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Total Time 40 minutes

Prep Time 40 minutes

Cook Time 0 minutes

Yield 6 servings (1-1/4 cups dressing).

Number Of Ingredients 21

Ingredients

1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove, minced
3/4 teaspoon coarsely ground pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon ground mustard
3/4 cup canola oil
1/4 cup olive oil
SALAD:
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces), trimmed, divided
2 cooked chicken breasts, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-boiled large eggs, chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives

Steps:

In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream., In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving., To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.

Nutrition Facts : Calories 575 calories, FatContent 52g fat (8g saturated fat), CholesterolContent 147mg cholesterol, SodiumContent 1171mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 20g protein.

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