Bistro Salad
Try this bistro style salad consisting of mixed greens, red onions, a mix of coloured peppers, cucumbers and tomatoes. Tossed in a dressing with a touch of Dijon mustard and honey
German Potato Salad
I present this recipe as a means of using up those leftover Easter eggs that have been cracked during Orthodox Easter festivities. However, after trying this German potato salad, you may find yourself making this version all year-round!
Romaine Salad with Scallions & Dill
Traditionally this salad would be served Spring time and especially for Easter. It’s a salad of finely chopped romaine lettuce, thinly sliced scallions and chopped fresh dill.
Arugula & Radicchio Salad
This salad is an amalgam of ideas I had experienced in Kefalonia and wanted to put on a plate.
Chickpea Salad with Beets & Feta
This salad is easy – basically dump and mix. Like any recipe, you can adjust the amounts in the ingredients.
Recap – Yialos Seafood Supper Club
Last month I hosted my latest Greek Supper Club – an evening of fish and seafood dishes at the St. Lawerence Market Kitchen.
Wedge Salad with Whipped Feta, Shrimp
Simplicity rules here – simple, quality ingredients complementing each other for this eye-catching delicious salad. Let’s do it!
Lentil Salad with Smoked Mackerel
Legumes figure prominently in the Greek kitchen, we’ve cooked with them since ancient times and thank goodness we still eat them.
Spring Salad with Kumquat, Feta & Pecans
The beginning of Spring also means citrus season is also here. The star of this salad is kumquat.
Baby Arugula & Citrus Salad
This salad uses my popular three-citrus dressing, some baby arugula, citrus fruit and some almonds and pomegranate seeds.
