Best 6 Salad With Parmesan Cheese Salata Ma Jibna Recipes

Salad with Parmesan cheese, also known as "salata ma jibna" in Arabic, is a classic and versatile dish that is enjoyed by people all over the world. This refreshing and flavorful salad is made with simple ingredients that are combined to create a tasty and nutritious meal. Parmesan cheese adds a salty, nutty flavor to the salad, while the other ingredients provide a variety of textures and flavors. Whether you are looking for a light lunch or a healthy side dish, this salad is sure to please.

Let's cook with our recipes!

ROMAINE SALAD WITH PARMESAN VINAIGRETTE

Romaine Salad with Parmesan Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 hearts romaine lettuce, chopped

Steps:

Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

PARMESAN ROMAINE SALAD

Parmesan Romaine Salad image

This salad is simple, but it's big on flavor. The shaved Parmesan adds intense cheese flavor, and the nicely balanced dressing lets the other flavors shine. If you're pressed for time, it's good with bottled dressing, too.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

4 cups torn romaine
2 cups grape tomatoes, halved
2 cups onion and garlic salad croutons
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
1 block (4 ounces) Parmesan cheese

Steps:

In a salad bowl, combine the romaine, tomatoes and croutons., In a small bowl, whisk the lemon juice, mustard, garlic, salt and pepper. Slowly whisk in oil. Drizzle over salad; toss to coat., Using a vegetable peeler, shave cheese into thin curls; sprinkle over salad.

Nutrition Facts : Calories 239 calories, Fat 17g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 602mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

RUSSIAN CHEESE SALAD

Russian Cheese Salad image

This recipe was the favorite of the Russian dishes served at our wedding. Simple, tangy and can be used more than a side dish. Serve on top of bread or crackers, or spoon onto tomato slices for a more low-carb option.

Provided by MOJOKADO

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 5m

Yield 8

Number Of Ingredients 3

Ingredients

3 cups shredded mozzarella cheese
2 tablespoons mayonnaise
3 cloves garlic, pressed

Steps:

In a medium bowl, stir together the mozzarella cheese, mayonnaise and garlic. Chill until serving.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 1.7 g, Cholesterol 28.4 mg, Fat 9.5 g, Protein 10.4 g, SaturatedFat 4.7 g, Sodium 282.1 mg, Sugar 0.5 g

SALAD WITH PARMESAN CHEESE (SALATA MA JIBNA)

Salad With Parmesan Cheese (Salata Ma Jibna) image

Make and share this Salad With Parmesan Cheese (Salata Ma Jibna) recipe from Food.com.

Provided by PalatablePastime

Categories Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion, cut into thin slivers
1 cup cabbage, thinly sliced
1/2 cup carrot, cut into thin coins
1 cup diced fresh tomato
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon coarse black pepper
1 garlic clove, mashed
1/4 cup grated parmesan cheese

Steps:

Toss salad ingredients together in a large salad bowl.
Whisk together dressing ingredients and drizzle over salad, tossing lightly again.
Serve in small bowls sprinkled with mashed garlic and Parmesan cheese.

Nutrition Facts : Calories 182.4, Fat 15.5, SaturatedFat 3, Cholesterol 5.5, Sodium 693.4, Carbohydrate 8.7, Fiber 1.8, Sugar 4, Protein 3.5

PARMESAN SALAD BOWL

Parmesan Salad Bowl image

Provided by Ree Drummond : Food Network

Time 25m

Yield 1 bowl

Number Of Ingredients 8

Ingredients

Mounded 1/2 cup freshly shredded Parmesan
Pinch crushed red pepper
1 1/2 cups mixed greens
2 tablespoons bottled salad dressing
1/4 red onion, thinly sliced
1 radish, sliced
4 blackberries
2 tablespoons crumbled feta

Steps:

Heat a 12-inch nonstick skillet over medium-low heat.
Mix together the Parmesan and crushed red pepper in a small bowl. Add to the skillet in a very thin layer and cook until it is light brown, melted and bubbly, about 1 1/2 to 2 minutes. Remove the skillet from the heat and allow to sit and cool slightly, 20 to 30 seconds. Loosen the cheese circle by running a rubber spatula around the edge of the skillet. Carefully transfer the cheese to the inside of a small bowl (approximately 1 1/2 to 2 quarts), using the spatula to help push and form the cheese to the shape of the bowl.
Allow it to cool for several minutes before removing to allow the shape to set. (You can leave it inside the bowl until serving.)
Place the Parmesan bowl on a plate and fill with the greens. Drizzle the salad with the dressing. Top with the red onion, radish, blackberries and feta.

PARMESAN SALAD BOWL

Parmesan Salad Bowl image

This idea was the result of a comment on my parmesan crisp recipe stating that they liked to drape the crisp over a coffee cup while still hot to make a little bowl. I was about to prepare dinner, so I thought I would try it. This is a delicious way to serve anything that would taste good with parmesan cheese in or on it.

Provided by Larry E Vaughn

Categories Cheese

Time 8m

Yield 2 serving(s)

Number Of Ingredients 2

Ingredients

8 ounces coarsely grated parmesan cheese
1 teaspoon dried sweet red pepper

Steps:

Preheat broiler with rack on the middle shelf.
Place parchment paper to cover broiler pan.
Lightly spray with vegetable cooking spray.
Place 4 ounces of the grated parmesan in the center of the pan.
Flatten the Parmesan out into a circle about 1/4 inch thick.
Sprinkle with dried red sweet pepper.
Broil 3 minutes.
Remove from oven and slip paper onto a cooking rack.
Prepare pan with a second sheet of parchment paper.
Prepare remaining parmesan and cook as before.
Meanwhile, remove parmesan from the first paper and drape over an inverted cereal bowl and let cool ten minutes or more.
Repeat this process for the second batch.
Makes two very pretty bowls.

Nutrition Facts : Calories 490.1, Fat 32.5, SaturatedFat 19.6, Cholesterol 100, Sodium 1737, Carbohydrate 4.7, Sugar 1.1, Protein 43.7

Tips:

Choose fresh, ripe tomatoes. The better the quality of your tomatoes, the better your salad will be. Look for tomatoes that are heavy for their size, have smooth, unblemished skin, and are a deep red color.
Use good quality cheese. Parmesan cheese is a key ingredient in this salad, so it's important to use a good quality cheese. Look for cheese that is aged for at least 12 months. The older the cheese, the more flavorful it will be.
Don't overdress the salad. A little bit of dressing goes a long way. You want to be able to taste the flavors of the tomatoes and cheese, not just the dressing.
Serve the salad immediately. This salad is best enjoyed fresh. The tomatoes and cheese will start to wilt if you let the salad sit for too long.

Conclusion:

Salata ma jibna is a simple yet delicious salad that is perfect for any occasion. It's easy to make and can be tailored to your own taste. The combination of fresh tomatoes, tangy cheese, and flavorful dressing is sure to please everyone at your table.