Cranberry And Feta Salad Food

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CRANBERRY FETA SALAD



Cranberry Feta Salad image

Making this bistro-style Cranberry Feta Salad with Dijon vinaigrette takes only 15 minutes. That won't stop the compliments from pouring in though! Your guests will love this Cranberry Feta Salad recipe.

Provided by My Food and Family

Categories     Sauces & Condiments

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 bag (10 oz.) mixed salad greens
1 cup dried cranberries
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup chopped walnuts, toasted
2 Tbsp. HEINZ Balsamic Vinegar
1 Tbsp. honey
1 tsp. GREY POUPON Dijon Mustard
1/4 tsp. ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • Toss greens with cranberries, cheese and walnuts in salad bowl.
  • Beat vinegar, honey, mustard and pepper with wire whisk until well blended. Gradually add oil, beating until well blended.
  • Pour over salad; toss to coat.

Nutrition Facts : Calories 430, Fat 29 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 9 g

CRANBERRY, FETA AND WALNUT SALAD



Cranberry, Feta and Walnut Salad image

Make and share this Cranberry, Feta and Walnut Salad recipe from Food.com.

Provided by Graybert

Categories     Greens

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups mixed salad greens (I use leaf lettuce, endive and radiccio)
1 cup dried sweetened cranberries
4 ounces crumbled feta cheese
1/2 cup walnut pieces, toasted
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • Toss greens, cranberries, cheese and walnuts in large bowl.
  • Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
  • Gradually add oil, whisking constantly until well blended.
  • Pour over salad; toss to coat.
  • Serve immediately.

CRANBERRY AND FETA SALAD



Cranberry and Feta Salad image

A friend's recipe, this is always a hit. Various nuts and cheeses can be substituted with ease. The dressing rocks!

Provided by Raspberry Cordial

Categories     Vegetable

Time 10m

Yield 1 large salad, 6-8 serving(s)

Number Of Ingredients 11

1 head romaine lettuce
1 bunch spinach
1/4 cup pine nuts, lightly toasted and cooled
1/4 cup dried cranberries
1/2 cup feta cheese, crumbled
1/3 cup olive oil
1 tablespoon red wine vinegar
2 tablespoons pure maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon oregano
salt and pepper, to taste

Steps:

  • Prepare salad ingredients.
  • Whisk salad dressing ingredients together and pour over salad. Toss to coat.

Nutrition Facts : Calories 227.9, Fat 19.1, SaturatedFat 3.9, Cholesterol 11.1, Sodium 203.5, Carbohydrate 11.8, Fiber 3.9, Sugar 6.4, Protein 5.5

FETA-CRANBERRY LENTIL SALAD



Feta-Cranberry Lentil Salad image

An unusual combination of ingredients gives this salad its flavor. Sweet-tart cranberries are mixed with a tang of feta cheese to make it surprisingly tasty. -Alison Halasz, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 cup dried lentils, rinsed
2 cups water
2 bay leaves
1/2 cup dried cranberries
1/2 cup coarsely chopped walnuts, toasted
1/2 cup crumbled feta cheese
1 tablespoon minced fresh parsley
3 tablespoons vegetable oil
2 teaspoons lemon juice
1 teaspoon honey
1-1/2 teaspoons salt
1/2 teaspoon coarsely ground pepper

Steps:

  • In a small saucepan, combine the lentils, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender. Drain and discard bay leaves. Rinse lentils in cold water. , In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper. Pour over lentil mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 435 calories, Fat 22g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 1026mg sodium, Carbohydrate 44g carbohydrate (14g sugars, Fiber 17g fiber), Protein 20g protein.

FETA & CRANBERRY ORZO SALAD



Feta & Cranberry Orzo Salad image

It takes only minutes to make this awesome pasta salad. While the orzo is cooking, assemble the rest of the ingredients and it will be ready to go. My husband devoured this side dish.-Antigone Papoutsis, Nederland, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

4 cups reduced-sodium chicken broth
1-1/2 cups uncooked orzo pasta
1 cup (4 ounces) crumbled feta cheese
1/2 cup dried cranberries
4 green onions, chopped
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

Steps:

  • In a large saucepan, bring broth to a boil. Add orzo and return to a boil. Cook, uncovered, for 8-10 minutes or until orzo is tender; drain. , In a large bowl, combine the orzo, feta, cranberries and onions. In a small bowl, whisk the oil, salt and pepper. Pour over orzo mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 350 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 619mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.

COUSCOUS, CRANBERRY, AND FETA SALAD



Couscous, Cranberry, and Feta Salad image

This recipe is great hot or cold. I invented it in grad school when I had no time to cook. It's a quick and easy one dish recipe. I use it as a side dish for nice meals or a full meal for lunch. You can make it in 5 minutes or less and eat immediately. For extra protein you can add chicken breast.

Provided by Levedi

Categories     Vegetarian Pasta Salad

Time 15m

Yield 2

Number Of Ingredients 7

⅓ cup couscous
⅓ cup dried cranberries
⅔ cup boiling water
½ cucumber, diced
2 tablespoons crumbled feta cheese
2 teaspoons balsamic vinaigrette salad dressing, or to taste
salt to taste

Steps:

  • Place the couscous and cranberries in a heatproof bowl. Pour in the boiling water, and stir with a fork. Cover the bowl with plastic wrap, and set aside 5 to 10 minutes.
  • Fluff the couscous with a fork, and fold in the cucumber and feta cheese. Season to taste with balsamic vinaigrette and salt.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 41.5 g, Cholesterol 8.4 mg, Fat 3.8 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 170.1 mg, Sugar 14.4 g

EDAMAME SALAD WITH CRANBERRIES, FETA, AND BASIL



Edamame Salad with Cranberries, Feta, and Basil image

Easy edamame salad.

Provided by Ashley Borgemenke

Categories     Salad     Beans

Time 25m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package frozen shelled edamame
½ cup dried cranberries
¼ cup fresh basil leaves, cut into thin strips
1 tablespoon olive oil
⅛ teaspoon freshly ground black pepper
salt to taste
½ cup crumbled reduced-fat feta cheese

Steps:

  • Bring a small pan of water to a boil; remove from heat. Place cranberries in the water and let sit for 5 minutes. Drain well and set aside.
  • Place edamame in a pot of salted water and bring to a boil; cook for 5 minutes. Drain and rinse under cold water to stop the cooking process. Pat edamame dry.
  • Toss edamame, cranberries, basil, olive oil, and pepper together. Season with salt and gently stir in feta.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 17.4 g, Cholesterol 7.4 mg, Fat 9.6 g, Fiber 3.7 g, Protein 14.3 g, SaturatedFat 2.4 g, Sodium 311.4 mg, Sugar 6.5 g

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