#fetacheeseaddict

The strong taste of salmon, the freshness of spinach, and the tanginess of feta cheese come together in this recipe. It's a tasty dish that's also good for you and filling.

Ingredients: 4 salmon fillets. 2 cups fresh spinach leaves. 1/2 cup crumbled feta cheese. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. On both sides, season the salmon fillets with salt and pepper. On top of each salmon fillet, put a few spinach leaves. Add some broken up feta cheese on top of the spinach. Carefully wrap each salmon fillet in spinach and feta. If needed, use kitchen twine or toothpicks to hold it together. Pour olive oil over the salmon that has been wrapped. Salmon should be baked in a hot oven for 15 to 20 minutes, or until it's fully cooked and flaky when pierced with a fork. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Celebrate the end of summer with this vibrant and delicious green bean salad. Crisp-tender green beans, sweet cherry tomatoes, and tangy feta cheese come together in a delightful medley of flavors and textures. The balsamic vinaigrette adds a perfect touch of acidity to this refreshing salad.

Ingredients: 1 pound fresh green beans, trimmed and cut into bite-sized pieces. 2 cups cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/2 cup feta cheese, crumbled. 1/4 cup fresh basil leaves, chopped. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and black pepper to taste.

Instructions: Bring a large pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes until they are bright green and crisp-tender. Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. In a large salad bowl, combine the blanched green beans, cherry tomatoes, red onion, feta cheese, and fresh basil leaves. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to make the dressing. Drizzle the dressing over the salad and toss gently to coat all the ingredients. Season the salad with salt and black pepper to taste. Chill the salad in the refrigerator for at least 30 minutes before serving. Serve the End of Summer Green Bean Salad as a refreshing and vibrant side dish for your end-of-summer meals.

Prep Time: 15 minutes

Cook Time: 5 minutes

This Low Carb Mexican Cauliflower Rice Salad is a healthy and flavorful alternative to traditional rice salads. It's packed with colorful veggies, aromatic spices, and tangy feta cheese, making it a perfect low-carb side dish or light meal. Plus, it's gluten-free and keto-friendly!

Ingredients: 1 head of cauliflower. 1 tablespoon olive oil. 1/2 cup diced red bell pepper. 1/2 cup diced green bell pepper. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup crumbled feta cheese. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. Juice of 1 lime.

Instructions: Put the cauliflower florets in a food processor after cutting them up. The cauliflower should be pulsed until it looks like rice grains. Put the olive oil in a big pan and heat it over medium-low heat. After you add the cauliflower rice, cook it for 5 to 7 minutes, or until it's soft and slightly brown. Add the red and green bell peppers that have been diced, the red onion, ground cumin, chili powder, and garlic powder. Add two to three more minutes of cooking. Take the pan off the heat and let the cauliflower rice mix cool down to room temperature. Put the cauliflower rice mix with the black olives, chopped cilantro, diced tomatoes, and crumbled feta cheese in a large bowl. Salt and pepper the salad to your liking, then pour the lime juice over it. Add everything to the bowl and mix it well. You can enjoy your Low Carb Mexican Cauliflower Rice Salad after you serve it cold.

Prep Time: 15 minutes

Cook Time: 10 minutes