Time 20m Yield 28 servings (3/4 cup each). Number Of Ingredients 14 Steps:
In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
Time 1h Yield 6 servings Number Of Ingredients 12 Steps:
In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous. In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool. Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.
Time 10m Yield 8 Number Of Ingredients 6 Steps:
In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.
Time 30m Yield 4 servings Number Of Ingredients 10 Steps:
Peel the cucumbers. Cut into discs, and then quarter the discs. Place in a large salad bowl. Cut tomatoes into quarters, lengthwise, and then rotate and cut into large chunks. Add to the salad bowl. Cut the red onion in half, removing the skin, stem, and bottom. Thinly slice and add to the bowl. Add the feta cheese, olive oil, red wine vinegar, salt, pepper, lemon juice, and olives to the salad bowl and toss gently. Enjoy!
Time 55m Yield 6 Number Of Ingredients 14 Steps:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again. Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl. Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.
Time 20m Yield Serves 6 Number Of Ingredients 0 Steps:
Combine tomatoes, cucumber, chick peas and cheese in a large bowl. Mix together sour cream, lime juice, salt and pepper in a small bowl. Add to cheese mixture, toss well. Spoon over spinach leaves, sprinkle with cilantro.
Yield 2 servings Number Of Ingredients 22 Steps:
Preheat oven to 400°F (200°C). Place chicken breast on a baking sheet lined with aluminum foil or parchment paper. Top with olive oil, lemon juice, garlic, dill, and salt and pepper to season. Bake for 35-40 minutes until internal temperature reaches 165°F (75°C) and the juices run clear. Add all dressing ingredients in a small bowl or cup and whisk until with a fork until combined. Slice thinly or cube chicken, cutting to your preference for topping the salad. Assemble your salad, starting with a base of romaine lettuce. Then top with chicken, cucumber, olives, red onion, tomatoes, feta, and the dressing. Toss to evenly incorporate ingredients Enjoy!
Time 15m Yield 10 servings. Number Of Ingredients 9 Steps:
In a large salad bowl, combine the first eight ingredients. Just before serving, drizzle with salad dressing; toss to coat.
