Display results as :

Rechercher Advanced Search

Latest topics
» Facebook page
Sun Feb 11, 2018 9:19 am by dizzy

» Hilarious video A little garden fun by the cowboy poet Baxter Black
Fri Jun 17, 2016 12:54 am by mountainmama

» An Insurrection Coming
Sat Apr 16, 2016 6:52 am by 12acrehome

» Patrice's Patch Garden Journal
Sat Apr 02, 2016 8:47 am by PATRICE IN IL

» lambs and ewes
Wed Mar 23, 2016 11:46 pm by Farmfresh

» Irish Cuisine Class/Demonstration Recipes
Mon Mar 07, 2016 6:13 am by PATRICE IN IL

» Prayer request for my dh's aunt
Fri Mar 04, 2016 8:55 pm by PATRICE IN IL

» How has your day been and what's for dinner...................
Mon Feb 29, 2016 5:43 am by PATRICE IN IL

» Anyone Interested? - Pumpkin Seeds
Wed Feb 24, 2016 2:46 am by PATRICE IN IL


free forum

Top posting users this week

Chopped Mediterranean Salad

Go down

Chopped Mediterranean Salad

Post by amybyrd21 on Wed May 13, 2009 11:32 pm

Chopped Mediterranean Salad
2 cups chopped pepperoncini (pickled
Tuscan peppers)
2 cups chopped cucumber
2 cups halved grape or cherry tomatoes
1 cup kalamata olives, pitted
1 cup green olives, pitted
1 cup nicoise olives, pitted
1 (14 ounce) can quartered baby artichoke
hearts, drained
1/2 cup thiny sliced red onion
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1/2 cup Olive Vinaigrette (recipe to follow in next post)
1/2 cup feta cheese, crumbled
In a large bowl, combine the pepperoncini, cucumber, tomatoes, kalamata olives, green olives, nicoise olives, artichoke hearts, red onion, oregano, basil, parsley, lemon juice, dill, and Olive Vinaigrette. Toss carefully to combine. Just before servings, sprinkle feta over the salad.. Makes 8 servings

Olive Vivaigrette (for Chopped Mediterranean Salad)
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
2 tbsp brine-cured kalamata olives,
pitted and roughly chopped
2 tbsp kalamata olive brine
2 tbsp green olives, pitted and
roughly chopped
1 tsp dried Italian seasoning blend
1 teaspoon sugar
1/2 teaspoon minced garlic
1/4 teaspoon ground black pepper
In the work bowl of a food processor, combine the white wine vinegar, oil, sherry vinegar, kalamata olives, olive brine, green olives, seasoning blend, sugar, garlic, and pepper. Pulse until smooth. Chill for two hours before using. Makes 3/4 cup

Posts : 1820
Join date : 2009-05-09
Age : 43
Location : wayland springs tn

Back to top Go down

Back to top

- Similar topics

Permissions in this forum:
You cannot reply to topics in this forum