PEASANT SALAD RECIPES

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PHEASANT SALAD RECIPE | MYRECIPES



Pheasant Salad Recipe | MyRecipes image

Provided by MyRecipes

Yield 3 servings

Number Of Ingredients 14

¼ teaspoon ground allspice
¼ teaspoon pepper
? teaspoon salt
1 (1-pound) whole pheasant breast, with skin attached
Cooking spray
12 cups gourmet salad greens
1 cup thinly sliced red cabbage
2 tablespoons raspberry-flavored vinegar
3 tablespoons water
1?½ teaspoons vegetable oil
¼ teaspoon salt
? teaspoon pepper
3 tablespoons dried cranberries
1 tablespoon coarsely chopped skinned hazelnuts, toasted

Steps:

  • Preheat oven to 400°.
  • Combine first 3 ingredients; rub over pheasant beneath the skin (skin should be loose). Place breast, skin side up, on a broiler pan coated with cooking spray. Lightly coat breast with cooking spray. Insert meat thermometer into meat, making sure not to touch bone; bake at 400° for 45 minutes or until thermometer registers 180°. Let stand 10 minutes. Discard skin; thinly slice breast, and set aside.
  • Combine salad greens and cabbage in a bowl. Combine vinegar, water, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Reserve 1 tablespoon vinaigrette; set aside. Pour remaining vinaigrette over greens mixture, tossing gently to coat. Arrange 2 cups greens mixture on each of 3 salad plates. Divide pheasant evenly among salads; sprinkle each with 1 tablespoon cranberries and 1 teaspoon hazelnuts. Drizzle reserved vinaigrette over salads.
  • Note: To get a 1-pound pheasant breast, have your butcher portion a 2 1/4-pound pheasant; reserve remaining pieces for another use.

Nutrition Facts : Calories 260 calories, CarbohydrateContent 14.8 g, CholesterolContent 72 mg, FatContent 8.3 g, FiberContent 5.1 g, ProteinContent 32.2 g, SaturatedFatContent 1.9 g, SodiumContent 350 mg

GREEK PEASANT SALAD RECIPE & SPICES | THE SPICE HOUSE



Greek Peasant Salad Recipe & Spices | The Spice House image

Nothing beats a late-summer day in the backyard. This salad is great for end of summer produce like tomato and cucumber. Serve with grilled lamb, warm pita bread, and hummus.

Provided by Alex Wilkens

Number Of Ingredients 11

2 cucumbers
4 medium, ripe tomatoes
1 medium, red onion
1 8 ounce jar Kalamata olives
4-8 ounces feta cheese (depending on how much you like feta)
Dressing :
1/4 cup unfiltered cider vinegar
3 tablespoons extra virgin olive oil
1 teaspoon Greek oregano
1 teaspoon parsley
to taste, salt and freshly gound black pepper

Steps:

  • Peel cucumbers, and cut into slices about 1/4 inch thick. Core but do not peel tomatoes and cut into 8 wedges. Cut onion in thin wedges. Drain olives, and add to veggies. Crumble feta over salad, varying the size of the chunks. Mix dressing and toss. Chill for at least 30 minutes prior to serving.

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