Greek  Macaroni  Salad

 

 

 

 

INGREDIENTS:
 

1 cup uncooked elbow macaroni

4 medium plum tomatoes, chopped

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 medium onion, chopped

1 can (6 ounces) pitted ripe black olives

1 package (4 ounces) crumbled feta cheese

1 teaspoon salt

1/2 teaspoon pepper

1 garlic clove, minced

1/2 cup olive oil

1/4 cup lemon juice

 



DIRECTIONS:
 

Cook macaroni according to package directions; drain and rinse in cold water.

 

In a large bowl, combine the macaroni, tomatoes, beans, onion, olives, feta cheese,

salt, pepper and garlic.

 

In a small bowl, whisk oil and lemon juice.

Pour over salad and toss to coat.

 

Cover and refrigerate until chilled.

 

Stir before serving.


 

Serves 8

 

 

 

 

 

Cherry  Tomato  Salad

 

 

 

 

INGREDIENTS:

1 quart cherry tomatoes, halved

1/4 cup vegetable oil

3 tablespoons white vinegar  

1/4 cup minced fresh parsley

1 to 2 teaspoons minced fresh basil

1 to 2 teaspoons minced fresh oregano

1/2 teaspoon salt  

1/2 teaspoon granulated sugar

lettuce leaves

 



DIRECTIONS:
 

Place tomatoes in a shallow bowl.

 

In a jar with a tight-fitting lid, combine the oil, vinegar, parsley, basil,

oregano, salt and sugar; shake well.
    Pour over tomatoes.

 

Cover and refrigerate overnight.

 

Serve on a bed of lettuce.

 

 

Serves 6 - 8

 

 

 

 

 

Beet  Salad  with  Orange  Vinaigrette

 

 

 

 

INGREDIENTS:
 

1/2 cup orange juice

1 tablespoon olive oil

2 teaspoons white wine vinegar

1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

1 teaspoon chopped shallot

1/2 teaspoon grated orange peel

1/8 teaspoon salt

1/8 teaspoon pepper

4 fresh beets (about 1/2 pound)

1 bunch watercress

1/4 cup walnut halves, toasted

1/4 cup crumbled Gorgonzola cheese


 


DIRECTIONS:

 

Preheat oven to 400 degrees.


 

For vinaigrette, combine the first eight ingredients in a jar with a tight-fitting lid; shake well.

 

Refrigerate for at least 1 hour.

 

Place beets in a 13 inch x 9 inch baking dish.

Add 1 inch of water.

Cover and bake for 40 to 45 minutes or until tender.

Cool; peel and cut into thin slices.

 

Just before serving, arrange watercress on a platter or individual plates.

Top with beets.

Sprinkle with walnuts and cheese/

Drizzle with vinaigrette.

 

 

Serves 8

 

 

 

 

             

 

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 Salem's Den  Salem 2004 and Beyond