|by Kathryn Hamilton|
Incorporating fresh, readily-available ingredients, this book contains 100 meat-free recipes that are inspired by cuisines from around the world.
Results 41 - 50 of 139 for greek salad green olives
Cook noodles according ... bite-size pieces. Combine noodles, chicken, celery, pepper, olives, cheese, onions, and salad dressing. Serve warm or cold. Serves 16.
Mix all ingredients except feta cheese, lettuce and tomatoes. Serve on top of several lettuce leaves. Sprinkle feta cheese on top. Arrange tomatoes ...
Tear lettuce into ... bowl. Garnish with olives, peppers, anchovies ... taste over the salad. Then sprinkle ... serve in large portions with crusty rolls.
Cook vermicelli according ... Note; The Cavender's Greek seasoning is found in the spice section in most grocery stores. It is essential to this recipe.
Salad: Mix lettuce, radishes, green onions, black or Greek olives, and anchovies ... olive oil, vinegar, garlic, powder, salt, and pepper. Pour over salad.
Toss all ingredients and refrigerate at least 2 hours before serving. Note: The ingredients can vary according to your taste. 4 servings are 112 ...
Mix together 1/3 cup cider vinegar, 2 tablespoons olive oil, 1/2 to 3/4 teaspoon oregano, and salt and pepper to taste. Place all ingredients in ...
Cut tomatoes into ... Add cucumbers chunks, green pepper chunks, drained whole, small black olives, and red ... and refrigerate for 1 hour before serving.
Cook rigatoni according ... Feta cheese, and olives. Then add ... 1/2 hour before serving, break up lettuce and mix well. If too dry, add more dressing.
Mix green pepper, olives, cauliflower together. Combine garlic, yogurt, olive oil and lemon juice. Pour over ... and stir. Season with pepper and chill.
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