Time 38m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Heat the oil on low in a frying pan, then gently fry the mushrooms for 2-3 minutes. Do not overcook. Sprinkle in garlic and basil, then toss the mixture for a minute or two so that mushrooms are well coated. Add the tomato, lemon juice, water, salt, and pepper. Stir together and cook until the tomato softens. Remove from heat and let cool. Garnish with chopped herbs.
Time 15m Yield 2 servings for lunch or 4 as a side Number Of Ingredients 13 Steps:
Combine the vinegar, lemon juice, oregano, and salt and pepper to taste in a small bowl and whisk together. Add the oil in a steady stream, whisking constantly. Combine the lettuce, onion, bell pepper, tomato, cucumber, olives and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Taste and adjust the seasonings, adding more salt or lemon juice as desired.
Time 3h30m Yield 8 Number Of Ingredients 14 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink. Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
Time 5m Yield 3/4 cup. Number Of Ingredients 8 Steps:
In a jar with a tight-fitting lid, combine all ingredients; shake well.
Time 30m Yield 8 Number Of Ingredients 15 Steps:
Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth. Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.
Time 20m Yield 6 Number Of Ingredients 12 Steps:
In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
Time 30m Yield Serves 6 Number Of Ingredients 0 Steps:
Preheat the oven to 200C, 400F, Gas 6 Brush a little olive oil over each mushroom and arrange, upside down, on a non stick baking tray. Mix the tomatoes, onions,garlic,cheese, olives and parsley together and season with salt and freshly ground black pepper. Divide de mixture equally between each mushroom. Transfer to the preheat oven and bake for 15 minutes or until the mushrooms are tender and the filling is pipping hot. Serve hot or warm. These make great party snacks, or server 2 per person with a crisp salad for light and healthy meal
Time 2h25m Yield 4 Number Of Ingredients 15 Steps:
In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.
More about “greek mushroom salad recipes”
Time 25m Yield 8 servings. Number Of Ingredients 16 Steps:
In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.
