Salad Taverna Recipe - Allrecipes.com
Salad Taverna Recipe
  • READY IN 23 mins

Salad Taverna

Recipe by  

"This is a unique salad with perhaps a Greek flair to it, but without the pungency of feta. Green pepper sauce and anise seed make this dish wonderfully delicious and unique."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    8 mins
  • READY IN

    23 mins

Directions

  1. 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.
  2. In a large bowl, whisk together olive oil, lemon juice, garlic, hot pepper sauce, anise seed and salt. Mix in cooked pasta, ricotta cheese, tomatoes, and olives. Cover, and chill.
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Reviews More Reviews

Oct 17, 2006

Nice flavor. Easy. But not what I was expecting. I love the substantial flavor & texture of Greek food, always have. This seemed a bit like an American recipe of Greek pasta salad.

 
May 01, 2013

My kids really like this, which surprised me. The reason I didn't give it five stars, apart from my status as a grumpy old man, is that the recipe doesn't say what shape of spinach pasta should be used. I used linguine, and it was clunky looking and harder to eat than had I used penne or mezzo penne. Also, what kind of ricotta should be used? Regular ricotta is nice and creamy, but it makes the salad look like a train wreck! Maybe ricotta salata would be a better choice? You give up creaminess, but may have a nicer looking salad. This was a very tasty dish and it will be made again and again in our house. Other changes I would make are the addition of artichoke hearts, a bit of red onion and maybe a garnish of sliced green onion.

 

2 Ratings

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Nutrition

  • Calories
  • 330 kcal
  • 16%
  • Carbohydrates
  • 31.6 g
  • 10%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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