Arugula Apple Pomegranate Salad

This salad is super easy to make and it's ready in no time. Sometimes I put all the ingredients on the table and we make our own salad at the table, it's a lot of fun.
Delicious and refreshing salad, and soooo pretty.

Ingredients:

1 apple, thinly sliced (Gala, Jonagold, etc)

baby arugula

pomegranate seeds
feta cheese or blue cheese

roasted almonds

raspberry vinaigrette

Directions:

Arrange baby arugula on a large plate, transfer the apple slices on the plate, sprinkle pomegranate seeds on top, crumble feta or blue cheese on top and drizzle with raspberry vinaigrette. Toss to combine.

Enjoy it.

Tags: Arugula Apple Pomegranate Salad recipe, Arugula Apple Pomegranate Salad recipes, Baby Arugula Apple Pomegranate Salad with almonds and cheese, arugula salad with pomegranate, apple, feta and almonds

Hungarian Cabbage Salad

My mama used to make this salad for us a lot. It goes well with any meat and potato dish. I love it and it's a very simple and cheap salad.
This makes 2 servings.

Ingredients:

1 medium cabbage, shredded

1 teaspoon salt

1 cup water

1 tablespoon sugar

2 tablespoon oil

2 tablespoon white vinegar

pinch of caraway seeds, (optional)

salt, black pepper to taste

Directions:

Put shredded cabbage in a large strainer, sprinkle salt, let stand. When cabbage softens drain out the liquid.
In a large salad bowl add the water, vinegar, sugar and a pinch of salt. Mix until sugar is dissolved and put the cabbage in the salad bowl over the vinegar mixture. Add black pepper and caraway seeds
Mix well, taste for seasoning, and leave it in the fridge for a few hours before tossing again and serving.

Note:
You can add more or less vinegar, or more sugar, make your dressing tangy or sweet, add garlic to it, go crazy. Perfect salad to go with meat and mashed potatoes.

Tags: hungarian cabbage salad recipe, cabbage salad with vinegar recipe, white cabbage salad recipe

Spaghetti Squash with Tomato and Basil

I bought a spaghetti squash and I decided to make just half of it today. I made a savory squash recipe to go with a nice steak. The worst part of it was the fight with the squash. I had to cut it in half. Really, if you have a strong guy next to you just give him the knife to deal with the squash. Ohhh, I was exhausted. After that it was piece of cake. Tomorrow I will use the other half, maybe I will make it with some spaghetti sauce and meatballs.

Serves 2

Ingredients:

1/2 medium spaghetti squash

5-6 small tomatoes, quartered

2 tablespoons fresh chopped basil

1 small clove garlic, crushed  

1/8 teaspoon ground black pepper

Salt to taste

Shredded Parmesan cheese

Italian dressing (optional)

Directions:

Carefully cut the squash in half.

Scoop out the seeds and stringy stuff.

Microwave cut side up on high for about 8-10 minutes. Once the flesh can easily be poked with a fork it’s done.

Let it cool.

Scoop squash out of the peel with a fork into a strainer.

Toss in a large bowl with the tomato, basil, garlic, salt and pepper.

Taste and adjust seasoning.

Serve with grated parmesan cheese or add a little italian dressing.

Tags: Spaghetti Squash with Tomato and Basil recipe, savory Spaghetti Squash recipe

Caprese Salad with Lima Beans

I had a small jar of giant white beans in tomato sauce. This is a traditional greek food, delicious as a side dish for chicken or lamb. It’s so hot and I didn’t want to cook, so I made a salad. The beans are in a really delicious tomato sauce and I use it in the salad.

What happens when you mix an italian salad with greek beans? Something sooo good. You can’t go wrong with the flavors happening here.

Serves 4

Ingredients:

1 handful of fresh basil
4 ounces fresh mozzarella, cubed into small bites
1 pound ripe tomatoes, sliced or chopped
12 ounce can lima beans in tomato sauce (Gigantes)

1 tablespoon balsamic vinegar
Kosher salt

Directions:

Mix all ingredients in a large bowl. Adjust seasoning.

Enjoy!
Tags: Caprese Salad with Lima Beans recipe, recipe with lima beans, Caprese Salad with Gigantes recipe, salad recipes with picture

Grilled Zucchini Salad

My Mom's Contribution :-)

Ingredients:
1 zucchini
sour cream or yogurt
minced garlic
salt
black pepper
fresh dill, chopped

Directions:
Cut zucchini into thin rings.
Season it with salt and black pepper.
Place slices on an oiled preheated grill or pan. Cook for about 3-4 minutes on each side, until zucchini is tender. Set aside and let it cool.
In a small bowl mix sour cream or yogurt with garlic, dill, salt and pepper. Pour mixture on the zucchini slices and refrigerate for at least 30 minutes.

This is a very refreshing salad, it's like a tzatziki with grilled zucchini. Serve it with grilled chicken breast or and mashed potatoes. Yummm

Thanks mom!
Tags: grilled zucchini salad with sour cream and dill, grilled zucchini salad with yogurt and dill, dill zucchini salad, cold grilled zucchini salad with sour cream and dill

Chickpea Salad with Mozzarella and Basil - Garbanzo Salad

Serve this healthy hearty salad on its own or as a side dish .... hmmm, delicious. Really simple, you can always throw this together in just a few minutes. It's a perfect cold salad for a hot summer day.

Ingredients:

 

15 ounce can chickpeas, drained and rinsed

1 cucumber, sliced

3 medium tomatoes, sliced or 1 cup grape tomatoes, halved

1 small onion, sliced
2 tablespoons fresh basil, finely chopped

4 oz fresh mozzarella, diced or cubed

1 tablespoon olive oil

2 tablespoons balsamic vinegar or lemon juice

1/4 teaspoon salt

Black pepper

Directions:

Mix first 6 ingredients in a medium salad bowl.

Drizzle with olive oil, vinegar or lemon juice.

Season with salt and pepper.

Toss all ingredients well to combine.

Tags: Chickpea Salad with Mozzarella and Basil recipe, Garbanzo Salad recipe, Chickpea Salad recipe, Garbanzo Salad

Tomato Onion Salad

Ingredients:

3-4 medium ripe tomatoes, sliced
1 medium onion, thinly sliced and separate into rings
Parsley leaves, chopped (optional)
Salt
Black pepper

Balsamic Vinaigrette

Directions:

Red Beet Salad

Ingredients:

1 lb small beets, tops trimmed, washed

1 fresh horseradish root (or from a jar)

2 tablespoons sugar

1/3 cup white vinegar

1/2 teaspoon caraway seeds

1 teaspoon salt

2/3 cup water

 

Directions:

Baby Arugula Salad with Balsamic Vinaigrette Dressing and Shredded Parmesan

Ingredients:

1/4 cup balsamic vinegar

1 teaspoon Dijon mustard

1/2 teaspoon sugar

1/2 teaspoon salt

freshly ground black pepper

1 clove garlic, minced

1/4 cup extra-virgin olive oil

fresh baby arugula, washed and dried

shredded Parmesan

Directions:

Spinach and Grapefruit Salad

Ingredients:

chopped toasted almonds

2 cups baby spinach

red grapefruit sections

crumbled blue cheese (I used feta)

raspberry vinaigrette

Directions:

Place 2 cups spinach on a serving plate. Arrange grapefruit over spinach. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons toasted almonds; drizzle each with 2 tablespoons vinaigrette.

Baby Arugula Salad with Balsamic Vinaigrette Dressing

Ingredients:
1/4 cup balsamic vinegar

1 teaspoon dijon mustard

1/2 teaspoon sugar

1/2 teaspoon salt

freshly ground black pepper

1 clove garlic, minced

1/4 cup extra-virgin olive oil

fresh baby arugula, washed and dried

shaved cheese (Gruyere, Parmesan)

Directions:

Green Beans and Tomato Salad

Ingredients:

green beans, trimmed and cut into pieces
tomatoes
onions
olive oil
balsamic vinegar
minced garlic clove
mustard
salt
black pepper

Insalata Caprese - Caprese Salad

Ingredients:
ripe tomatoes, sliced 1/4 inch thick

fresh mozzarella cheese, sliced 1/4 inch thick

fresh basil leaves

extra virgin olive oil

balsamic dressing (optional)

chopped garlic

fine sea salt to taste

freshly ground black pepper to taste

Tuna Salad

Ingredients

3 cans water packed tuna, drained  - (5 oz cans)

1 tablespoon chopped fresh parsley

2 stalks of chopped celery

1 tablespoon mayonnaise

1 tablespoon sour cream

1/4 cup chopped green onion or a small red chopped onion

lemon juice - half lemon

salt

black pepper

Horiatiki - Greek Village Salad

4 diced tomatoes

1 diced cucmber

1 chopped onion

1 diced green pepper

feta cheese

kalamata olives

1/2 cup olive oil

lemon juice

oregano

salt

pepper