Mediterranean Salad with Tomatoes, Nectarines, and Feta

Mediterranean Salad with Greens, Tomatoes, Nectarines, and Feta - Copy

 I served this beauty the other day when we had the neighbors over. It disappeared. I love the color combination. Know that I drizzled a Balsamic Vinegar Reduction over the top before I served it.

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By Tika for CHEW WANNA EAT? © 2018

Mediterranean Salad with Greens, Tomatoes, Nectarines, and Feta - Copy

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TWICE-BAKED POTATO SALAD

Twice-Baked Potato Salad5

 

   What do you like on your Twice-Baked Potato? Whatever it is, add it to this salad. I’ve been making it for years and everyone loves it. It’s something different instead of the standard Potato Salad. You can customize it to suit your taste! We were invited to the neighbors for a BBQ and I made the following recipe, which makes a lot. Feel free to cut it down if you don’t want so much. Vegetarian and Egg-Free.

INGREDIENTS: This makes a lot. Feel free to cut down on the Ingredients.

3-4 quarts water
5 lbs peeled and quartered Yukon Gold Potatoes
½ tsp salt
1 TBSP chopped Garlic
1 ¼ cup Sour Cream
8 oz brick of Cheese, grated
Salt and Pepper
8 Slices Cooked and crumbled Bacon

ADDITIONS: Cooked Broccoli, Sliced Black Olives, Chives, Parsley, 2 or 3 Mini Sweet Peppers, for Cheese you can use Sharp, Munster, Colby, or whatever sounds good to you.

PREPARATION:

Boil the potatoes in Salted Water and Garlic until tender (approximately 15 minutes). Drain.  Put the potatoes in a large bowl and give them a quick mash with a potato masher. You want some lumps in this! Add Grated Cheese. Stir and let sit because most of the Cheese will melt. When Cheese has melted to your liking, stir again. (You don’t have to let it melt completely).
Stir in Sour Cream. Now add your additions. Sprinkle the top with a little Paprika.

 

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By Tika for CHEW WANNA EAT? © 2018

Twice-Baked Potato Salad

Twice-Baked Potato Salad2

Twice-Baked Potato Salad3

Twice-Baked Potato Salad4

Twice-Baked Potato Salad5

Mediterranean-Style Watermelon Salad

Mediterranean-Style Watermelon SaladMediterranean-Style Watermelon Salad

     This is another recipe that you may shake your head when you read the ingredient list.  Sometimes when I’m making a new creation I shake my OWN head!  I lucked out.  It works!  Bonus? – It’s VERY HEALTHYI!  This will be a wonderful salad to make for family BBQs.  There is no Mayo or Sour Cream to spoil in the heat.  We went to an awesome neighborhood BBQ tonight and I brought this salad.  Many people asked for the recipe, so here you go peoples! 

INGREDIENTS:

5 cups Watermelon, peeled and cubed

1 tsp Sugar

½ cup Blueberries

2 cups Strawberries, hulled and cut

1 cup Cherry Tomatoes, halved and seeded

½ cup Kalamata Olives

1/3 cup Red Onion

½ cup Cucumber, peeled and seeded

½ cup Feta Cheese

3 TBSP Olive Oil

2 ¼ TBSP Balsamic Vinegar 

PREPARATION:

Place cubed Watermelon in a colander and sprinkle with about 1 tsp Sugar.  Stir well and let drain for at least 30 minutes.

Meanwhile, prep Blueberries, Strawberries, Tomatoes, Olives, Red Onion, and Cucumber.  You can easily scoop the seeds out of the tomatoes with a small spoon.  Place in a large bowl and let rest in the fridge while Watermelon is draining.  If a lot of liquid accumulates in the bottom of the bowl, it’s probably the Cukes.  You can drain it off.

Add Watermelon and Feta to the bowl.

In a small bowl, stir Balsamic Vinegar and Olive Oil.  Pour over Fruit and stir well.  Done! 😊

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By Tika for CHEW WANNA EAT? © 2018

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Mediterranean-Styile Watermelon Salad

Mediterranean-Style Watermelon Salad

TIKA’S TOMATO AND AVOCADO SALAD – (Mediterranean Diet Friendly)

Tomato and Avocado Salad

It’s Tomato Season!
Chew Wanna Eat?

Tika’s Tomato and Avocado Salad

It’s Mediterranean Diet Friendly! Very colorful and tasty, one of the most requested summer recipes in our household, and it’s quick to make.

SALAD:
1 large tomato, diced
1 – 2 large avocados, peeled and diced
1 clove garlic, diced
2 TBSP chopped red onion
OPTIONAL: ¼ cup diced cucumber
2 TBSP diced roasted red pepper

DRESSING:
1 TBSP honey
3 TBSP Olive or canola oil
Juice of 1 lime
2 dashes cayenne pepper or chipotle powder
¼ tsp Cilantro
Salt and pepper
Bit of parsley, fresh or dried

Mix dressing and pour over salad. Serve

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By Tika for CHEW WANNA EAT? © 2018

Tomato and Avocado Salad

Greek-Style Watermelon Salad (Mediterranean Diet Friendly)

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   I saw this recipe in the NY Times. It’s featured in Watermelon All Day Long. The beautiful colors caught my eye, but after reading the ingredients I decided it was weird. I looked again because it was rated quite high by those who made it. I decided to give it a try since I had everything to make it on hand. What a surprise! I served it to four people and everyone loved it! I did NOT add the mint. I used just a drizzle of Olive Oil and Balsamic Vinegar. Very low in calories and so flavorful. Try it!

The Times says: “It’s not an immediately obvious combination – watermelon, cucumber, olives and feta – but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it’s a lovely light lunch; with practically any grilled meat or fish, it’s an ideal summer supper.”

INGREDIENTS
• 3 cups cubed watermelon
• 2 large ripe tomatoes
• 1 medium cucumber
• 1 small red onion
• ⅓ cup pitted kalamata olives
• ⅓ cup crumbled feta
• Some chopped parsley and mint (I omitted the mint)
• Olive oil and red-wine vinegar (or Balsamic vinegar)
• Salt and pepper

PREPARATION
I let the cubed watermelon and tomatoes sit in a strainer for about 10 minutes while I was doing the other prep to let some water drain.

In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.

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By Tika for CHEW WANNA EAT? © 2018

20180516_165933

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20180516_170005

GREEK ORZO SALAD

IMG_4793

Traditional flavors come together in this delicious Greek salad.  Great for a BBQ!  No mayo, and not the same ole, same ole.

INGREDIENTS
1 1/3 cups uncooked orzo
1 large tomato, seeded and chopped
1 cucumber, seeded and chopped
1 small red onion, chopped
1/3 cup red bell pepper or sweet mini peppers, diced
1 cup crumbled feta cheese
1 (2 oz) can sliced black olives, drained or ¼ cup pitted kalamata olives
1/3 cup green olives

Dressing :
2 TBSP lemon juice
6 TBSP olive oil
6 TBSP red wine vinegar
½ tsp dried oregano
¼ cup fresh Basil or 1 tsp dried
½ tsp pepper
¾ tsp garlic powder
½ tsp sea salt
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl combine pasta, tomato, cucumber, onion, bell pepper, feta, and olives.
Mix dressing ingredients and pour over salad. Toss and chill for 1 hour in refrigerator.

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By Tika for CHEW WANNA EAT? © 2017

TRI-COLORED PASTA SALAD WITH SEAFOOD

Seafood Pasta Salad (2)

    This quick throw-together salad is a favorite around here. I’m telling you the truth when I say that Salad Supreme is a must for any pasta salad. It’s perfect and adds so much flavor. Plus it’s easier to throw one seasoning in and be done with it. Serve this as a side dish or even a main course. It’s perfect for pot luck dinners and family bbqs. Give it a try!

 

INGREDIENTS:

One 16 OZ package tri-colored (spiral) pasta

2 cups cherry tomatoes

3 hard boiled eggs, chopped

3 Mini sweet peppers, chopped

1 rib Celery, sliced

¼ cup Sweet onion, chopped

½ cup black or green olives (or both)

½ lb shrimp, cooked and chopped

1 package crab delights or 1 can crabmeat

2 TBSP Salad Supreme

One 8 oz bottle Italian salad dressing

PREPARATION:

Cook pasta 7 – 8 minutes, drain.  Add remainder of ingredients, stir, and chill.

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By Tika for CHEW WANNA EAT? © 2016

HAM SALAD

Ham Salad (5)

     One of my favorite things to do with leftover ham is to make ham salad.  This is how we like ours, but know that you can customize it to your own liking.  The secret to getting kids to eat it is to tell them that it’s dip.  They’ll love it.  Silly kids, but I do love tricking them into trying something new. 

INGREDIENTS: 

4 cups ham, chopped

1 celery rib

6 – 7 Sweet Gherkin pickles

2 TBSP onion, chopped fine

2 TBSP spicy brown or Dijon mustard

Pepper to taste

1 – ¼ cup mayo

Optional:  Chopped hard boiled egg

PREPARATION: 

Place ham in food processor and chop or mince to your desired size.  Remove to a serving bowl.  In processor, pulse celery, pickles, and onion until finely chopped, and add to ham.  Add pepper and mayo, stirring to combine.  

Serve on bread, crackers, toast points, croissants, ciabatta bread, or rolled in a lettuce leaf.

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By Tika for CHEW WANNA EAT? © 2016

HAM SALAD

Ham salad (2)

Ham Salad (3)

Ham Salad (4)

Ham Salad (5)

TUNA STUFFED TOMATOES

TUNA STUFFED TOMATOES
TUNA STUFFED TOMATOES

Wonderful, fresh vegetarian and low cal lunch.  I picked the tomatoes and lettuce from our own garden just before I made this.  Cool, eh?

To create this, use your own favorite version of tuna salad.  Core the tomatoes and stuff them with the tuna.  I garnished with a sliced green olive and red pepper strips.

By Tika 2015 For Chew Wanna Eat?

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TOMATO AND AVOCADO SALAD BY TIKA

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This light and healthy salad is sure to please everyone!

Very colorful and tasty.  Quick to make

SALAD:

1 large tomato, diced

1 large avocado, peeled and diced

1 clove garlic, diced

2 TBSP chopped red onion

2 TBSP diced roasted red pepper

DRESSING:

1 TBSP honey

3 TBSP canola oil

Juice of 1 lime

2 dashes cayenne pepper

1 dash black pepper

2 dashes salt

Bit of parsley, fresh or dried

Mix dressing and pour over salad.  Serve.

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6/23/2012