This is a fresh tasting salad with a lemon dressing that makes you think of spring. I will probably add olives and cucumbers next time and double the recipe. Great in wraps, added to lettuce or on it's own.
Approximate Time:20 minutes
Yield: 4 - 5 servings
2 cans garbanzo beans (chickpeas)
1 red pepper, chopped
2-3 garlic cloves, minced
2 green onions, finely chopped
1 Tbsp cilantro, chopped
1/4 cup red onion, finely chopped
1/2 cup feta or goat cheese
1 lemon, juice and zest
1 Tbsp olive oil
pepper and salt, to taste
Chop and combine vegetables in a large bowl with the feta cheese. Add drained and rinsed beans to the mixture and mix well.
Combine lemon juice (about 1/4 cup) and olive oil. Use a fork or whisk to mix together, then add to salad. Add pepper, salt and lemon zest as you wish.
This salad is better after a few hours and keeps well. Feel free to substitute different types of beans, cheese or herbs for variations on the salad. Parmesan, oregano and tomato would be delicious.
Source: I originally found this recipe in a Weight Watcher booklet, with some substitutions.
This makes a large salad for a potluck. If you want this for a dinner salad for a family, I would halve the ingredients.
1 package pasta (1 lb.), any kind - I like farfalle and penne for salads
2 cups basil for pesto + 1 cup, sliced into thin strips
1 cup shredded or grated parmesan
1/2 cup pine nuts + 1/4 cup for topping
1/2 cup olive oil
2 cloves minced garlic
Salt and Pepper
1 package (8 oz) crumbled feta
2 cups cherry tomatoes, halved
Cook pasta according to package directions. While this is cooking (or ahead of time), make pesto by placing basil, pine nuts, parmesan, garlic and olive oil in a food processor and mixing thoroughly (If using a blender, chop basil first and add slowly or the blender will get jammed up). Add salt and pepper to taste. The pesto should be mixed well and be a brilliant green color.
Brown 1/4 cup of pine nuts in a little olive oil with salt and pepper until golden. Drain pasta when done and rinse using cool water to stop cooking. Toss pesto and pasta together in large bowl, add pine nuts, basil strips, tomatoes and feta and toss. This salad is best if left to "set" for a couple of hours or even overnight. Before serving, add salt and pepper and more olive oil if the salad looks dry.
If you don't like feta, you could simply substitute shredded parmesan or your favorite cheese instead. Feel free to use bottled pesto as a timesaver or add grilled chicken for a hearty meal.
This is an entree salad that is great for one of those hot summer evenings! The best part of this salad is that its so easy. Oh yeah and it tastes so wonderful at the end of a hot day! I always appreciate easy meals. This is kid friendly too! My 6 year old twins and toddler always ask for seconds!
1 1/2 - 2 pounds boiled chicken breast (skinless)
1 box bowtie pasta (I like to use whole wheat)
1 bag or 2 heads romaine lettuce, torn into bite sized pieces
1 container crumbled feta cheese (you can use less for a less "strong" flavor)
1 bottle Italian salad dressing. (I use a low or no fat version)
Basically, you need to boil up the chicken until it is cooked through. Boil up the noodles. Chop up the chicken. Now combine everything into a big bowl and toss to coat the salad with dressing. Let it chill for a while and Mangia!
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