Recipe courtesy of Chuck Hughes
and
Chuck Hughes
Recipe courtesy of Chuck Hughes
and
Chuck Hughes
Watch how to make this recipe.
Greek Salad with Popcorn Cheese
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- Level: Easy
- Total: 17 min
- Prep: 15 min
- Cook: 2 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 426
- Total Fat
- 36 g
- Saturated Fat
- 10 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 7 g
- Sugar
- 7 g
- Protein
- 11 g
- Cholesterol
- 34 mg
- Sodium
- 472 mg
- Level: Easy
- Total: 17 min
- Prep: 15 min
- Cook: 2 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 426
- Total Fat
- 36 g
- Saturated Fat
- 10 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 7 g
- Sugar
- 7 g
- Protein
- 11 g
- Cholesterol
- 34 mg
- Sodium
- 472 mg
Ingredients
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Directions
- Heat the oil in a deep fryer to 375 degrees F.
- Cook's Notes: If you don't have a deep fryer, heat 2 tablespoons/30 ml oil in a pan at medium-high heat. Carefully place the cheese cubes in pan and lightly fry on both sides until golden, about 1 minute.
- Mix the tomatoes, cucumbers, red onion, olives, avocado in a large bowl with the dill, olive oil, red wine vinegar, and lemon juice.
- Deep fry the cheese at 375 degrees F for approximately 2 minutes. The cheese must be served immediately or it will harden again within a couple minutes.
- Toss the salad and garnish with fried cheese on top.
