Search Ingredients A-Z Restaurants Utilities Recipesbox
Food, Cooking, Recipes
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Irish cuisine
Israeli cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Polynesian cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Carb
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
|
|
|
|
Directions: In a skillet heat olive oil over moderate heat until hot but not smoking
and cook pita, stirring occasionally, until golden. Season croutons with
salt and pepper to taste and transfer to paper towels to drain.
In a large bowl combine romaine, bell peppers, onion, feta, and olives and
drizzle with extra-virgin olive oil and vinegar. Add croutons and salt and
pepper to taste and toss to combine. Sprinkle with pinenuts.
Contributor: Gourmet December 1996
| Ingredients:
1 1/2 Tablespoon(s) olive oil
1 6 inch pita loaf; cut into 1/2 inch pcs
1 romaine; cut into 1/2 inch pcs
1/2 red bell pepper; cut into 1/2 inch pcs
1/2 yellow pepper; cut into 1/2 inch pcs
1/2 red onion; cut into 1/2 inch pcs
1/3 Cup(s) feta; crumbled
1/4 Cup(s) kalamata olives; coarsely chopped
1 Ounce(s) extra virgin olive oil
1 1/2 Tablespoon(s) red wine vinegar
1 pinenuts |
|
|
|
Check some related to Chopped Salad with Feta, Olives, and Pita Croutons videos
Similar recipes:
|
Bayerischer wurstsalat (barvarian sausage salad) Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, peppe...
Fruited chicken salad Toss Chicken With Soy Sauce. Let Stand 15 Min. Mix Fruit With Celery,Add
Chicken. Mix Again. Chill. Blend Dressing: 6 T. Lo...
Kartoffelsalat mit biermarinade (potato salad with beer dressing) Boil potatoes in medium-size saucepan until just tender. Peel and
slice. Fry bacon until crisp. Break into small pieces...
Curried chicken salad Stir to blend. Cover and chill for several hours or overnight.
Contributor: justgreatrecipes.com
...
Cabrales cheese souffles with endive and asian pear salad Preheat oven to 350F . Butter 6 each 3/4 cup souffle dishes or custard
cups. Dust with flour; shake out excess. Place dish...
Spinach grapefruit salad Stem and rinse the spinach. Spin or gently pat it dry. Tear the large leaves into smaller
pieces but keep the small leave...
Salad wraps Mix all vegetables and place in wrap.
...
Roasted pear salad Preheat the oven to 550F degrees. In a large bowl, mix the butter, honey,
and cinnamon. Add the pears and toss well. Spre...
Spinach and pear salad with sherry and stilton In a 8 in frying pan over medium heat, stir hazelnuts often until golden
under skins, 5-10 minutes. Pour onto a towel and le...
Sadie's shrimp salad dressing Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice, worcestershire sauce, and mustard, and ketchup.
...
Grape and cabbage salad Combine grapes, cabbage, salt, black pepper, lemon juice, and mayonnaise.
Toss lightly. Serve on lettuce leaves. Garni...
White cheddar cracker croutons In a mixing bowl, combine the flour, cayenne, salt, mustard, and butter. Mix until mixture resembles a coarse crumb-like mixt...
Orange cucumber salad Peel the cucumber. Cut in half lengthwise, then thinly slice on the
diagonal.
Use a vegetable peeler to remove a few th...
Sweet & sour potato salad Peel and quarter potatoes; cook in a Dutch oven in boiling saltedw ater to
cover until done. Drain and cool.
Cube po...
Balsamico chicken with olives DEFROST THE FRICASSEED CHICKEN, if frozen. Arrange the chicken pieces
in an oven-proof casserole or Dutch oven. Combine t...
Fresh tuna & red potato salad Heat 1-Inch water (salted if desired) to boiling in a 2-quart saucepan. Add
the potatoes and cover. Heat until boiling ...
Fresh beet and carrot salad Wash beets. Trim bottom of each bulb and cut stems 4 inches from beet bulb
top. Mince beet leaves and reserve. Place ...
Zucchini cactus salad To make vinaigrette, in small bowl, mix oil, vinegar,
cilantro, 1/2 teaspoon salt, garlic and pepper with
wire whisk un...
Aloha sweet potato salad 1. Cut the bacon slices into 1/2-inch pieces and fry in a skillet
until well browned. Drain on paper towels.
2. Comb...
Garden patch salad Bring water to a boil; stir in barley and 1/4 teaspoon salt. Reduce heat.
Cover; simmer 50 to 60 minutes or until barle...
Vadalia onion with feta Combine onions and Feta cheese. Mix together remaining ingredients, add to onion mix. Cover 2 - 3 hours in refrigeraton.
...
Nancy's egg salad Contributor: Nancy's ingredients
...
Pistachio salad Fold the dry pudding into the cool whip. Stir in the rest of the
ingredients. Refrigerate at least 1 hour.
...
Wilted mustard greens salad with bacon Wash the mustard greens, spin them dry, and put them in a large heatproof bowl. In a skillet heat the oil with the mustard se...
Mediterranean chicken salad Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl;
whisk to blend. Season dressing to taste with salt an...
Magic pan orange almond salad Shaking constantly, toast almonds in skillet over low heat till
golden brown (about 5 minutes). Was and dry lettu...
Citrus marinated olives Drain and rinse the olives, leaving them whole.
Cover the olives in cool water; soak for at least
5 minutes or up to 5 ...
Hot thai salad Cook pasta as package directs, rinse and drain. Chop pasta coarsely, if
desired. Add vegetables and sesame seeds. Prepar...
24 hour green salad Layer lettuce, celery, pepper, then frozen peas. Break and crumble over the
above another layer of lettuce. Spread mayonn...
Rice & lentil salad Cook grains separately, in 2 cups water, until done, 45 minutes or less.
For the dressing, I used a prepared nonfat toma...
3 bean salad - mexican style Drain canned beans, combine with green pepper and onion. Set aside. Combine
remaining ingredients, except taco seasoning...
Asparagus and crabmeat salad Calories per serving: Number of Servings: 4 Fat grams per
serving: Approx. Cook Time: Cho...
Fruit salad with indian yogurt dressing ...
Cooked dressing for frozen fruit salad Blend eggs, sugar and flour in double boiler. Gradually add juice, cook
until thickened then cool. top salad with this and t...
Carrot coin salad Drain carrots. Separate onion into rings. Line bottom of bowl or casserole with sliced carrots. Cover with layer of onion ...
Wheat berry and barley salad with smoked mozzarella Into a kettle of salted boiling water stir wheat berries and cook at a slow boil 30 minutes. Stir in barley and cook grains a...
Lentil salad with smoked turkey Put lentils and chicken stock in a medium saucepan over medium-high
heat; bring to a boil. Reduce the heat and cook at a slo...
Cool cucumber salad Using a sharp knife, slice the cucumber thinly. Arrange the cucumber
slices on a round serving plate.
Using a sharp kni...
Warm potato-tomato salad with dijon vinaigrette Make the vinaigrette: In a bowl, whisk together the mustard, vinegar,
and salt. Whisk in the olive oil gradually, then season...
Summer veggie salad Cut green beans into 2-inch pieces.
In a large saucepan, bring 4 inches of water to a boil.
Add carrots, beans and snap peas;...
|
Loading...
|
|
::