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Maroulosalata (Greek Romaine Salad)
Salad Greek

Maroulosalata (Greek Romaine Salad)

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
  2. 2 Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.

By Diana Moutsopoulos

Roasted Artichoke Greek Salad
Dinner Greek

Roasted Artichoke Greek Salad

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place artichokes on a baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with sea salt.
  3. 3 Bake in the preheated oven on the top rack until golden, about 25 minutes. Remove from the oven and let cool at least 10 minutes.
  4. 4 While artichokes cool, whisk 3 tablespoons olive oil, lemon juice, oregano, and sea salt to taste together in a large bowl for dressing. Set aside.
  5. 5 Place romaine lettuce in a serving bowl. Add artichokes and feta cheese. Drizzle with dressing and toss to combine.

By Heather

Shrimp Lettuce Wraps
Lunch Greek

Shrimp Lettuce Wraps

5.0

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
  2. 2 Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.

By Ashley DeStefano

Greek Salad
Salad Greek

Greek Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine romaine, cucumber, tomatoes, olives, bell peppers, and red onion in a large bowl; sprinkle with feta cheese.
  2. 2 Whisk olive oil, lemon juice, oregano, and black pepper together in a small bowl. Pour dressing over salad, toss well to combine, and serve.
  3. 3 Pour dressing over salad, toss well to combine, and serve.

By Meesh

Greek Veggie Salad II
Lunch Greek

Greek Veggie Salad II

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.

By Lauren Brown

Greek Flank Steak and Veggie Salad
Dinner Greek

Greek Flank Steak and Veggie Salad

4.6

Prep
20 min
Cook
25 min
Total
165 min

Instructions

  1. 1 Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
  2. 2 Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. 3 Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
  4. 4 Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
  5. 5 Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
  6. 6 Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees C) for medium-rare, 3 to 5 minutes per side.
  7. 7 Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

By Molly Gilbert

The Best Greek Salad
Lunch Greek

The Best Greek Salad

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper in the bowl of a food processor; pulse until smooth and emulsified.
  2. 2 Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese in a large bowl. Drizzle vinaigrette over top; toss to coat.

By Carol Amos

Sheet Pan Greek Salad Nachos
Appetizer Greek

Sheet Pan Greek Salad Nachos

5.0

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
  3. 3 Bake in the preheated oven for 15 minutes.
  4. 4 While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
  5. 5 Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
  6. 6 Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
  7. 7 Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
  8. 8 Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.

By NicoleMcmom

Chicken Souvlaki Gyro Style
Dinner Greek

Chicken Souvlaki Gyro Style

4.7

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 In a small bowl, mix balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over chicken, seal, and refrigerate for at least 1 hour.
  2. 2 Preheat an outdoor grill for high heat.
  3. 3 Toss shredded cucumber with 1 teaspoon kosher salt; set aside for at least 5 minutes. In a medium bowl, mix yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
  4. 4 Remove chicken from marinade and place on the preheated grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
  5. 5 Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

By Chris J

Secret Ingredient Smoothie
Breakfast

Secret Ingredient Smoothie

3.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Put romaine lettuce into the bottom of a blender pitcher; add enough milk to cover completely and blend on High until smooth.
  2. 2 Drop one strawberry at a time into the blender while still running on High and allow the berry to blend completely before adding the next. Blend one banana chunk at a time into the mixture in the same manner as the strawberries. Thin the smoothie with additional milk to keep smoothie blending properly. Blend vanilla extract into the smoothie.

By Sugar-n-spice

Grilled Romaine
Side Dish American

Grilled Romaine

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients. Preheat grill for medium heat and lightly oil the grate.
  2. 2 Drizzle olive oil over romaine lettuce; sprinkle seasoning on top.
  3. 3 Place romaine cut side-down on preheated grill; cook until slightly wilted and charred, about 5 minutes.
  4. 4 Drizzle with lemon juice to serve.
  5. 5 Enjoy!

By Cambry

Chicken Caesar Spring Rolls
Appetizer Asian

Chicken Caesar Spring Rolls

3.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Fill a large bowl with room-temperature water. Soak 1 rice wrapper in the water until it bends easily, about 15 seconds.
  2. 2 Lay wrapper flat. In a row across the center, place a small handful of lettuce leaves, a few strips of chicken, and a few slices of red bell pepper, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  3. 3 Cut in half and serve with Caesar dressing for dipping.

By John Mitzewich

BLT Cheese Cups
Appetizer

BLT Cheese Cups

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Arrange 3 tablespoons Cheddar cheese in a 4-inch circle on the prepared baking sheet. Repeat to make 1 more circle.
  3. 3 Bake in the preheated oven for 6 minutes. Remove from the oven and let stand for 1 to 2 minutes.
  4. 4 Turn a muffin tip upside-down. Invert the parchment paper over the muffin tin and line one cheese circle up with one muffin cup. Slowly peel the parchment back from the cheese circle, using an offset spatula or small knife to release the cheese from the paper. Form the cheese around the muffin cup and hold it for 5 seconds to help mold into a cup shape. Repeat the process with the remaining cheese circle.
  5. 5 Make 2 more cheese cups with remaining cheese by following the same process.
  6. 6 Toss lettuce, tomato, and bacon together in a small bowl to combine; divide mixture evenly among cheese cups.
  7. 7 Stir mayonnaise and chives together in a small bowl and divide evenly between cheese cups. Season with salt and pepper.

By NicoleMcmom

Chicken Caesar Wrap
Dinner

Chicken Caesar Wrap

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place bacon slice in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slice on paper towels, cool slightly, and crumble.
  2. 2 Combine bacon, lettuce, shredded chicken, croutons, dressing, and Parmesan cheese for the filling a a bowl. Toss gently to combine and everything is evenly coated with dressing. Adjust dressing amount to your personal preference - for me 1 to 1 1/2 tablespoons is about right.
  3. 3 Warm tortilla in the microwave for about 15 seconds to make it more pliable.
  4. 4 Lay filling ingredients down the center, and roll your wrap up! Enjoy!

By Rebekah Rose Hills

Beth's Portobello Mushroom Burgers
Dinner

Beth's Portobello Mushroom Burgers

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger.
  2. 2 Wrap 2 pieces of turkey bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes. Remove mushrooms from cookie sheet to paper towel to drain.
  3. 3 Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.

By Elizabeth

Deviled Egg Salad with Romaine
Lunch

Deviled Egg Salad with Romaine

3.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Whisk sugar, mayonnaise, and mustard together in a bowl until smooth. Add water, 1 teaspoon at a time, if dressing is too thick. Refrigerate dressing until chilled, at least 30 minutes.
  2. 2 Place romaine lettuce in a bowl; add dressing and toss to coat. Arrange eggs around the lettuce and season with paprika.

By Seahorsie

Green Rice with Green Chiles
Dinner

Green Rice with Green Chiles

4.6

Prep
20 min
Cook
28 min
Total
48 min

Instructions

  1. 1 Place lettuce, cilantro, green chiles, tomatillos, green onions, and garlic in a blender. Puree, adding enough broth to make 3 cups liquid.
  2. 2 Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add rice and saute until opaque, about 5 minutes. Add broth mixture and salt; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender, 18 to 20 minutes.

By QuantumLeek

Mexican Roll Ups
Lunch

Mexican Roll Ups

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 For each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add about 3 ounces of beef on top of the lettuce for each tortilla. Divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla.
  2. 2 Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. To eat, peel back the paper or foil.

By Robyn Webb

Poppy Seed Salad
Lunch

Poppy Seed Salad

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix lettuce, oranges, green onions, and almonds in a large mixing bowl.
  2. 2 Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.

By Rhonda

Restaurant-Style House Salad
Lunch

Restaurant-Style House Salad

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
  2. 2 Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.

By Louise

Grilled Hearts of Romaine
Dinner American

Grilled Hearts of Romaine

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. 2 Brush each romaine lettuce half with 1/2 teaspoon olive oil.
  3. 3 Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

By John Mitzewich

Simple Romaine Salad
Dinner American

Simple Romaine Salad

5.0

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Trim and discard root end romaine; slice leaves into thin ribbons, about 1/8-inch-thick, discarding any pieces of core. Transfer to a large bowl; toss gently to separate romaine ribbons.
  2. 2 Drizzle olive oil, lemon juice, vinegar, and pepper over romaine; toss to coat. Set aside to rest for 10 minutes.
  3. 3 Sprinkle with sea salt and toss gently right before serving.

By FrackFamily5 CACT

Bird's Nest Salad
Lunch

Bird's Nest Salad

4.7

Prep
15 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Place the egg into a saucepan, and fill with water to cover the egg by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel and slice once cold.
  2. 2 Place the lettuce into a salad bowl, and sprinkle evenly with the bell pepper and onion; pour the dressing over top. Pull the sprouts apart , then place on top of the salad into a nest-like shape. Season the egg slices with salt and pepper to taste, and arrange in the center of the nest with the honey-glazed almonds.

By Apple Jacks

Chicken Bacon Ranch Salad
Lunch American

Chicken Bacon Ranch Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Line a salad plate with small Romaine lettuce leaves.
  2. 2 Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
  3. 3 Serve salad on the prepared plate and top with crumbled bacon.

By Bibi