Best 2 Cheryls Fenugreekmethi Salad Recipes

**Cheryl's Fenugreek (Methi) Salad: A Culinary Delight for Health and Taste**

Embark on a culinary journey to relish the extraordinary Cheryl's Fenugreek (Methi) Salad, a delectable dish that tantalizes taste buds while promoting well-being. This salad stands out as an exceptional blend of flavors and textures, featuring fresh fenugreek leaves, crisp cucumbers, tangy tomatoes, and a symphony of spices. As you savor each bite, you'll discover a harmonious balance of sweet, sour, and savory notes, complemented by a refreshing crunch. Prepare to be captivated by this salad's vibrant colors, enticing aroma, and its remarkable nutritional value. Whether you're seeking a delightful appetizer, a wholesome side dish, or a light yet satisfying meal, Cheryl's Fenugreek (Methi) Salad promises an unforgettable culinary experience. Join us as we explore the recipe's simplicity and uncover the secrets behind its extraordinary flavors.

Check out the recipes below so you can choose the best recipe for yourself!

ULTIMATE GREEK SALAD WITH CHERRY TOMATOES

Ultimate Greek Salad With Cherry Tomatoes image

The Mediterranean countries are all olive-oil producers, and each country, even each region within a country, has its own style of oil. Oils from Greece tend to be rich yet mellow. Tuscan oils are distinctly peppery, while Sicilian oils are "big" and earthy. Olive oils from the south coast of France are buttery. Whenever possible, choose oils that match the style of a dish, with lighter, milder oils for delicate salads, vegetables or fish. More robust olive oils pair well with sturdier vegetables, anchovies, garlic, dark greens and red meats. COOKS NOTES: For a more formal presentation, arrange the bell peppers, tomatoes, cucumbers, onions, feta cheese, olives and anchovies on a platter. Sprinkle the capers over all the ingredients and pour the dressing over the top. Or, try sliced large tomatoes instead of cherry tomatoes. Line the platter with lettuce leaves or young spinach leaves to make a bed for the other ingredients. Please note: this is an adopted recipe and now that I've made it myself I can say that there were no leftovers here! I omitted the red onions and anchovies, knowing that our house guests didn't like them and served the capers separately to be added as preferred. A simple, elegant recipe well received. Thanks ! ZWT REGION: Greece.

Provided by kiwidutch

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 red bell peppers
1 green bell pepper
2 cups cherry tomatoes
2 cucumbers
2 red onions
1/2 lb feta cheese
1 garlic clove
3/4 cup kalamata olive
6 anchovy fillets (optional)
2 tablespoons capers, rinsed
1/4 cup red wine vinegar
2 tablespoons minced fresh dill
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/3 cup fruity extra virgin olive oil

Steps:

Seed the bell peppers and cut them into 1-inch chunks. Stem the cherry tomatoes and halve one-half of them, leaving the others whole.
Peel and thickly slice the cucumbers, and thinly slice the red onions. Cut the feta cheese into 1-inch cubes. Crush and mince the garlic clove.
In a large bowl, combine the bell peppers, tomatoes, cucumbers, onions, feta cheese, olives, anchovies and capers and toss together.
In a small bowl, whisk together the vinegar, garlic, dill, oregano, salt and pepper. While whisking, slowly drizzle in the olive oil to make a thick dressing.
Pour the dressing over the salad, toss and serve immediately.

Nutrition Facts : Calories 213.6, Fat 16.7, SaturatedFat 5.8, Cholesterol 25.4, Sodium 626.7, Carbohydrate 11.6, Fiber 2.7, Sugar 6.2, Protein 5.8

PURSLANE SALAD WITH CHERRIES AND FETA

Purslane Salad With Cherries and Feta image

This salad is inspired by one I ate in Greece. I've added the cherries and made the olives optional, though I like the contrast of the briny, salty olives against the cherries. Purslane is nutrient-dense, with lots of omega-3s. If you can't get hold of it, substitute mâche, another high-omega-3 salad green.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 5m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 generous bunch purslane, thick stems cut away (12 ounces, about 4 cups), washed and dried, or 1 bag mâche
1 tablespoon chopped fresh mint
16 cherries, pitted and quartered
12 kalamata olives, pitted and coarsely chopped
1 tablespoon sherry vinegar
1 tablespoon fresh lemon juice
1 teaspoon balsamic vinegar
1 small garlic clove, puréed
Salt
1/4 cup extra virgin olive oil
Freshly ground pepper
1 to 2 ounces feta, crumbled

Steps:

Toss together the purslane, 2 teaspoons of the mint, the cherries and the olives in a salad bowl, or in a large bowl if you prefer to serve this on a platter.
Whisk together the vinegars, lemon juice, garlic, salt, olive oil and pepper. Toss with the salad. If desired, transfer to a platter. Sprinkle the feta and remaining mint over the top, and serve.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 481 milligrams, Sugar 5 grams

Tips:

To save time, use pre-cut fenugreek leaves. You can find them in the produce section of most grocery stores.
If you can't find fenugreek leaves, you can use spinach or arugula as a substitute.
To make the salad more flavorful, add a tablespoon of lemon juice or vinegar.
If you like spicy food, add a pinch of cayenne pepper or red chili flakes.
For a more substantial salad, add some cooked chicken, shrimp, or tofu.

Conclusion:

Cheryl's Fenugreek (Methi) Salad is a delicious and healthy salad that is perfect for a light lunch or dinner. It is packed with nutrients and has a unique flavor that is sure to please everyone at the table. So next time you are looking for a healthy and flavorful salad, give this recipe a try.