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Greek Salad

greek salad
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greek salad

This is light and healthy Greek salad recipe.Greek Salad is a crisp, light, healthy  summer salad. Torn Romaine lettuce is topped with juicy tomatoes, crisp cucumbers, kalamata olives, red onion, peppers and crumbled or diced feta cheese then tossed with light and tangy lemon olive dressing.This Greek salad is refreshing and perfect for summer.

Ingredients:

1-2 romaine hearts sliced or torn

1-2 tomatoes sliced into thin wedges

1/2  english cucumber sliced in semicircles

1/2 red onion thinly sliced

kalamata/black olives

pepperoncini  and/or green bell pepper sliced

Crumbled or diced feta cheese

Fresh parsley minced (optional)

 

Dressing:

2 tablespoons lemon juice

1 tablespoon white balsamic vinegar*

1 teaspoon salt or to taste (I used pink himalayan)

1 teaspoon sugar

fresh ground black pepper

1/2 teaspoon dry parsley

1 large clove garlic or 2 small

1/3 cup olive oil (high quality recommended)

*You can sub in white or red wine vinegar

 

Directions for dressing:

In a bowl whisk lemon juice,balsamic vinegar,salt,sugar,parsley,black pepper,and garlic.Gradually whisk in olive oil.Continue to whisk until the dressing is well combined and thickened a little.Set a side for at least 15 minutes-30 minutes.Or refrigerate for later use.

Place all salad ingredients in a salad bowl or a plate.Toss with prepared dressing.

Greek salad-2

 

Greek Salad

Ingredients

  • 1-2 romaine hearts sliced or torn
  • 1-2 tomatoes sliced into thin wedges
  • 1/2 english cucumber sliced in semicircles
  • 1/2 red onion thinly sliced
  • kalamata/black olives
  • pepperoncini and/or green bell pepper sliced
  • Crumbled or diced feta cheese
  • Fresh parsley minced (optional)
  • Dressing:
  • 2 tablespoons lemon juice
  • 1 tablespoon white balsamic vinegar*
  • 1 teaspoon salt or to taste (I used pink himalayan)
  • 1 teaspoon sugar
  • fresh ground black pepper
  • 1/2 teaspoon dry parsley
  • 1 large clove garlic or 2 small
  • 1/3 cup olive oil (high quality recommended)
  • *You can sub in white or red wine vinegar

Instructions

  1. In a bowl whisk lemon juice,balsamic vinegar,salt,sugar,parsley,black pepper,and garlic.Gradually whisk in olive oil.Continue to whisk until the dressing is well combined and thickened a little.Set a side for at least 15 minutes-30 minutes.Or refrigerate for later use.
  2. Place all salad ingredients in a salad bowl or a plate.Toss with prepared dressing.
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Korean Noodle Salad “Funchoza”

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DSC_3142

This is very delicious Korean noodle salad that is well known in Central Asia of Korean origin.There is many varieties of this salad,but I like the vegetarian style.You can add pan-fried strips of chicken,beef,or ground meat if desired.To get nice thin strips of vegetables I use this thin julienne slicer.

Korean Salad “Funchoza” – Фунчоза по-корейски

Ingredients

  • 6 0zs Bean Vermicelli
  • 4-5 carrots peeled and julienned (very thin)
  • 1 red bell pepper julienned(very thin)
  • 1 cucumber or 1/2 English cucumber julienned(very thin)
  • 3 tablespoons finely chopped cilantro
  • Dressing-
  • 1/3 cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1/4 cup soy sauce
  • 4 garlic cloves crushed
  • 3/4 teaspoon ground coriander
  • 1/4-1/2 teaspoon red pepper flakes(depending how spicy you like it)
  • 2 tablespoons white or black sesame seeds.

Instructions

  1. Cover noodles with hot boiling water and let it soak for about 5-7 minutes.Drain the water.
  2. Whisk all the ingredients together for the dressing.Cut the bean noodles if too long.Add the dressing to noodles and vegetables.Mix well.Refrigerate for 1 hour and serve.
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Adapted from chekalova-recepty.ru