Ingredients with Measurements:
- 1 jar of grape leaves, drained and rinsed
- 1/2 cup of chopped walnuts
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped fresh dill
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Small mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, gently separate the grape leaves and set them aside.
2. In a small mixing bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Add the chopped walnuts, feta cheese, parsley, mint, and dill to the grape leaves.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 22g
- Carbohydrates: 8g
- Protein: 6g
- Fiber: 3g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans or almonds.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of fresh herbs, you can use dried herbs.
Variations:
- Add sliced red onions or cherry tomatoes for extra flavor and color.
- Replace the grape leaves with mixed greens or arugula.
- Use balsamic vinegar instead of lemon juice for a different flavor.
Tips and tricks:
- Make sure to rinse the grape leaves thoroughly to remove any excess salt.
- Toast the walnuts in a dry skillet for a few minutes to enhance their flavor.
- You can make the salad ahead of time and refrigerate it for up to 2 days.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra herbs or chopped walnuts.
Garnishes:
- Fresh herbs
- Chopped walnuts
Pairings:
- Grilled chicken or fish
- Crusty bread
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
Troubleshooting advice:
- If the salad is too dry, add more olive oil or lemon juice.
- If the salad is too salty, rinse the grape leaves again or reduce the amount of feta cheese.
Food safety advice:
- Make sure to rinse the grape leaves thoroughly to remove any excess salt.
- Store the salad in the refrigerator and discard any leftovers after 2 days.
Food history:
- Grape leaves have been used in Mediterranean cuisine for centuries and are a popular ingredient in dishes such as dolmades and grape leaf-wrapped meat.
Flavor profiles:
- The salad has a fresh and tangy flavor from the lemon juice and feta cheese, and a nutty crunch from the walnuts.
Serving suggestions:
- Serve the salad as a light lunch or as a side dish with grilled chicken or fish.
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