Best Feta Romaine Salad Recipes

FETA ROMAINE SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

ROMAINE SALAD WITH CUCUMBER, RED ONION AND FETA

Steps:

• Thinly slice the cucumber halves. You need just 1 cup. In a bowl, combine the cucumber with the onion and sprinkle with the salt. Mix, then let sit for 15 minutes.
• Meanwhile, put the romaine in a large salad bowl. Break the feta into small (1/2-inch) pieces and drop them into the bowl. Gather the cucumber and onion in your fist and squeeze out any excess moisture. Scatter them over the romaine. Sprinkle the oil and vinegar over the salad. Grind pepper over top and then mix the salad gently so that you dress it without mashing the cheese to bits.

ROMAINE, STRAWBERRY (STRAWBERRIES) AND FETA SALAD

Steps:

• Combine vinegar and sugar in a glass dish or jar and microwave on high for 2 minutes.
• Add oil, salt, paprika, dry mustard and garlic.
• Shake/stir to combine and chill thoroughly.
• Combine lettuce and strawberries, add dressing to taste and toss until well coated. Sprinkle with feta cheese.
• Enjoy!

CHARRED ROMAINE GREEK SALAD WITH QUINOA-CRUSTED FETA

Steps:

• For the vinaigrette:
• 1. In a medium bowl, stir together the olives, herbs, onion, vinegar, and oil. Set aside.
• For the feta:
• 2. Spread the quinoa flour out on a large plate. Beat the egg white in a small bowl. Combine the quinoa with the oregano and red pepper flakes and spread it out on a second large plate. Coat each slice of feta with quinoa flour, dip it in the egg white, and then coat it in the quinoa mixture, pressing down to adhere. Add enough oil to a large skillet to reach 1/2 inch/1.25 centimeters up the sides of the skillet. Heat the oil over medium-high heat until shimmering. Cook the feta until the quinoa is crisp and the cheese looks melted, about 2 minutes per side. With tongs or a spatula, carefully transfer the feta onto a cutting board. Cut each slice crosswise into roughly 1 inch/2.5-centimeter pieces.
• For the salad:
• 3. Adjust an oven rack to the uppermost position and set the broiler to high (don't adjust the rack if you have a broiler drawer). Remove and discard any of the lettuce's outermost leaves that are damaged. Cut each head in half lengthwise. Line 2 rimmed baking sheets with foil. Arrange the lettuce halves, cut side up, on the baking sheets. Season them with salt and pepper and drizzle them with olive oil. Turn them cut side down.
• 4. Broil one of the baking sheets of lettuce until it begins to char, 1 to 3 minutes. Remove it from the oven, turn the lettuce halves cut side up, and broil until charred, 1 to 3 minutes longer. Set the baking sheet on a cooling rack and repeat with the second tray.
• 5. Divide the lettuce among 8 plates. Top each lettuce half with a 1/4 cup of quinoa, roasted tomatoes, and cucumber slices. Stir the vinaigrette to recombine it and spoon some over each salad. Top with the feta and serve with pepperoncini and lemon wedges.

WATERCRESS, ENDIVE AND ROMAINE SALAD WITH FETA CHEESE AND SUN-DRIED TOMATO VINAIGRETTE

Steps:

• Whisk oil and vinegar in small bowl to blend. Mix in tomatoes and basil. Season with salt and pepper.
• Mix lettuce, endive and watercress in large bowl. Toss with cheese and enough dressing to coat. Divide among plates. Garnish with sliced radishes and walnuts, if desired.

FETA-OLIVE ROMAINE SALAD

Steps:

• In a salad bowl, toss the romaine, peppers and olives. In a jar with a tight-fitting lid, combine oil and vinegar; shake well. Drizzle over salad and toss to coat. Sprinkle with feta cheese.

ROMAINE, FETA, GRAPE SALAD

Steps:

• Toss all the ingredients in a bowl and mix well.

ROMAINE, FETA AND GRAPE SALAD

Steps:

• Place lettuce and grapes in a bowl with feta cheese.
• Combine dressing ingredients, whisk to combine.
• Toss all the ingredients in a bowl and mix well.

ROMAINE SALAD WITH FETA, ORANGES, BACON

Steps:

• Rip romaine heads apart and put in large bowl. Top with oranges, onion rings, crumbled bacon, chopped walnuts, and crumbled feta.
• Combine sugar, oil, red wine vinegar, and paprika for dressing. Pour desired amount of salad and toss to distribute everything evenly. Serve immediately or refrigerate.

HERBED ROMAINE SALAD WITH STRAWBERRIES AND FETA

Steps:

• Whisk the dressing ingredients together at least 1 hour before serving.
• Roast pistachios and set aside to cool.
• Gently toss the romaine lettuce with the tarragon, orange mint and strawberries.
• Arrange mixture on salad plates.
• Add the feta and avocado slices.
• Garnish with pistachios and serve with the dressing.
• Pass the pepper mill, if desired.

CHARRED ROMAINE GREEK SALAD WITH QUINOA-CRUSTED FETA

Steps:

• PreparationFor the vinaigrette: 1. In a medium bowl, stir together the olives, herbs, onion, vinegar, and oil. Set aside.
• For the feta: 2. Spread the quinoa flour out on a large plate. Beat the egg white in a small bowl. Combine the quinoa with the oregano and red pepper flakes and spread it out on a second large plate. Coat each slice of feta with quinoa flour, dip it in the egg white, and then coat it in the quinoa mixture, pressing down to adhere. Add enough oil to a large skillet to reach 1/2 inch/1.25 centimeters up the sides of the skillet. Heat the oil over medium-high heat until shimmering. Cook the feta until the quinoa is crisp and the cheese looks melted, about 2 minutes per side. With tongs or a spatula, carefully transfer the feta onto a cutting board. Cut each slice crosswise into roughly 1 inch/2.5-centimeter pieces.
• For the salad: 3. Adjust an oven rack to the uppermost position and set the broiler to high (don't adjust the rack if you have a broiler drawer). Remove and discard any of the lettuce's outermost leaves that are damaged. Cut each head in half lengthwise. Line 2 rimmed baking sheets with foil. Arrange the lettuce halves, cut side up, on the baking sheets. Season them with salt and pepper and drizzle them with olive oil. Turn them cut side down.
• Broil one of the baking sheets of lettuce until it begins to char, 1 to 3 minutes. Remove it from the oven, turn the lettuce halves cut side up, and broil until charred, 1 to 3 minutes longer. Set the baking sheet on a cooling rack and repeat with the second tray.
• Divide the lettuce among 8 plates. Top each lettuce half with a 1/4 cup of quinoa, roasted tomatoes, and cucumber slices. Stir the vinaigrette to recombine it and spoon some over each salad. Top with the feta and serve with pepperoncini and lemon wedges.
• Buy the full book from HarperCollins or from Amazon.
• Recipe from The Quinoa [Keen-Wah] Cookbook, by Maria del Mar Sacasa, Copyright © 2015, published by HarperWave.

ROMAINE SALAD WITH FETA DRESSING AND KALAMATA TAPENADE

Steps:

• Combine milk, vinegar, lemon juice and 1 garlic clove in processor. Blend until combined. With machine running, add 1/2 cup olive oil, then feta and Parmesan cheeses. Blend until smooth. Season dressing to taste with salt and pepper. Place pitted olives and remaining 1 garlic clove in clean processor. With machine running, add remaining 3/4 cup olive oil. Blend until mixture is smooth. Season tapenade to taste with salt and pepper. Place lettuce in large bowl. Toss with enough dressing to coat. Sprinkle with tomatoes and chives. Drizzle with tapenade and serve.

ROMAINE SALAD WITH ORANGE, FETA & BEANS RECIPE - (4.2/5)

Steps:

• 1.To prepare dressing: Place orange zest, orange juice, vinegar, oil, oregano, mustard, salt and pepper in a jar. Cover and shake to combine. 2.To prepare salad: Slice both ends off orange. With a sharp knife, remove the peel and white pith; discard. Working over a large bowl, cut the segments from their surrounding membrane. Squeeze the juice into the bowl before discarding the membrane, if desired. Add lettuce, radishes, beans, scallion, feta and dressing; toss to coat. (Refrigerate the extra dressing for up to 1 week.) Nutrition Per serving : 235 Calories; 5 g Fat; 2 g Sat; 1 g Mono; 5 mg Cholesterol; 37 g Carbohydrates; 13 g Protein; 14 g Fiber; 708 mg Sodium; 992 mg Potassium 1 1/2 Carbohydrate Serving Exchanges: 1 starch, 1/2 fruit, 2 vegetables, 1 lean meat, 1 fat Tips & Notes •Make Ahead Tip: The recipe makes 1 cup dressing (Step 1); cover and refrigerate extra dressing for up to 1 week.

ROMAINE SALAD WITH PECANS AND FETA CHEESE

Steps:

• Melt butter in a pan add chopped pecans and saute for 5 mins. DO NOT BURN. Mix sugar and course ground pepper in a bowl. Toss sauteed pecans in bowl with the sugar and pepper. Before serving mix greens with craisins, crumbled feta, and sauteed sugared pecans. Toss with Salad Dressing. ** You can add Chopped Chicken Breast and/or Hearts of Palm