Articles with 'feta cheese'


Chickpea, Feta and Sundried Tomato Salad

 

Chickpea salad

Soak chickpeas overnight or 8-10 hours. Discard soaking water. Put chickpeas, kelp and 4 cups fresh water into a pot. Bring to a boil, then reduce heat and cover to simmer for one hour and 15 minutes. Add salt and continue cooking 30-45 minutes. Add more water if needed. Drain chickpeas and let cool. Dice sundried tomatoes and combine in a large mixing bowl with chickpeas, red onion and parsley. Whisk olive oil, vinegar, lemon juice, oregano and season with salt and pepper. Toss chickpea salad with dressing. Crumble feta cheese and toss into the salad.

(3 votes, average: 4.00 out of 5)
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Beet, Apple and Feta Cheese Salad Nestled in Winterbor Kale

 

  • 6 beets, cleaned
  • 1 cup water
  • 1 tbsp. fresh oregano, minced or 1 tsp. dried
  • 1 apple, cored and diced
  • 6 to 7 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • Sea Salt
  • Freshly ground black pepper
  • 2-3 Kale leaves, cleaned and chopped
  • 2 oz. feta cheese, diced

Preheat oven to 375°.  Coat beats with 2 tbsp. olive oil, sea salt and oregano. Place into a baking pan, cover, and roast 45 minutes to an hour or until easily pierced with fork.  Remove beets from the oven, peel and dice.  Steam kale leaves until bright green and soft (5-7 minutes).  In a large mixing bowl, combine apple, beets and kale. Whisk olive oil, vinegar, a pinch of oregano, and sea salt and black pepper to taste.  Mix dressing into the salad.  Garnish with feta cheese.

(4 votes, average: 4.00 out of 5)
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Herbed Candied Striped Beets with Micro Greens and Goat Cheese

 

  • 6 beets, cleaned
  • 1 cup water
  • 1 tbsp. fresh oregano, minced or 1 tsp. dried
  • 6 to 7 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • Sea Salt
  • Freshly ground black pepper
  • 2 oz. feta cheese, diced
  • Micro arugula greens

Preheat oven to 375°.  Coat beats with 2 tbsp. olive oil, sea salt, and oregano. Place into a baking pan, cover, and roast 45 minutes to an hour or until easily pierced with fork.  Remove beets from the oven, peel and dice.  Whisk olive oil, vinegar, a pinch of oregano, and sea salt and black pepper to taste.  Put beets into a bowl, garnish with feta cheese and top with Micro Greens. Drizzle dressing on top of beet arrangement.

(1 votes, average: 5.00 out of 5)
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Marinated Chickpea Salad

 

  • 1 1/2 cups Garbanzo beans, cooked (can use canned)
  • 8-10 cherry or grape tomatoes, quartered
  • 1 cucumber, peeled, seeded and diced
  • 3-4 black olive, pitted and chopped
  • 3 shallots, peeled and minced
  • 1 tsp. fresh oregano, minced
  • 1/3 cup olive oil
  • 2-3 tbsp. white wine vinegar
  • Sea salt
  • Freshly ground black pepper
  • 1 ounce feta cheese, crumbled
  • Lettuce leaves

Place cooked beans, cherry tomatoes, cucumber and black olives into a mixing bowl.  Whisk shallots, oregano, olive oil, vinegar and season with sea salt and pepper to taste. Combine beans with dressing. Place 1/2 cup bean mixture in individual lettuce leaves. Garnish with crumbled feta cheese.

(14 votes, average: 3.43 out of 5)
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Spinach Salad with Strawberry Dressing

 

2 beets
Water
3 cups baby spinach, washed
1/4 cup pecans, roasted
1/4 cup crumbled feta cheese
1 cup strawberries
2 tbsp. balsamic vinegar
1/3 cup olive oil
1 tsp. honey
Sea salt, to taste

Cook beets in boiling water for 30 minutes or until tender.  Drain beets and set aside to cool.  Put spinach into a large salad bowl and mix with crumbled feta and roasted pecans.  Slice beets into thin half moons and add to salad.  Puree strawberries in a blender or food processor with balsamic vinegar, olive oil and sea salt.  Drizzle strawberry dressing onto salad.

(1 votes, average: 5.00 out of 5)
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