Salads Galore Recipe
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Ingredients: |
Ingredients: Israeli Salad Recipe 1: Dennis' Favorite
Dice 2 tomatoes and 3 cucumbers finely and evenly (usually a 3:2 cucumber:tomato ratio)
Add juice of 1/2 lime, about 3 tbsp. Olive oil and salt to taste
Optional: Add sliced green onion (scallion - preferably the white bulbous parts) OR add 1/4 diced red onion
Israeli Salad Recipe 2: Olivia Mazuk
Toss 1 cup each diced cucumber, tomato, green bell pepper and scallions with 3 tablespoons chopped
dill, 2 tablespoons chopped parsley, the juice of one lemon and 1/4 cup olive oil in a large bowl.
Season with salt.
Fatoush Salad Recipe 3:
Israeli salad roughly chopped + pita chips
Recipe 4:
Chop a bunch of kale. Remove hard spines. Wearing gloves, massage olive oil into kale for 5 mins. Allow time to soften. Add cranberries, walnuts, beets, shaved parmesan, cherry tomato, avocado. Or add black beans, corn and cooked and diced butternut squash. (Spinach works well here too).
Recipe 5:
Finely shaved green cabbage, dill and pomegranate salad.
Recipe 6:
Purple cabbage, carrot and cilantro salad with halved cherry tomatoes
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Directions: |
Directions:Recipe 7: Tabouleh Salad
1/4 cup olive oil
1/4 cup fresh lemon juice
3 large garlic cloves, minced
1 cup bulgur (cracked wheat)
1 cup boiling water
1 cup chopped seeded plum tomatoes
1/2 cup chopped fresh Italian parsley
2 large green onions, chopped
2 tablespoons chopped fresh mint
Whisk oil, lemon juice, and garlic in small bowl to blend; set aside. Place bulgur in large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes. Mix in tomatoes, parsley, green onions, and mint. Add oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. (Can be made 1 day ahead. Cover; chill.)
Recipe 8: Merna's beet, pomegranate and cilantro salad
Note: all salads are dressed with olive oil, salt and the juice of one lime. Cabbage salads require more oil. |
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Number Of
Servings:1 |
Preparation
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Preparation
Time:>10 mins. |
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Personal
Notes: Only use Persian Cucumbers. They are so tasty, even alone. Always dice with skin on. Best to cut the cucumber lengthwise in half and then into fourths so you can finely and evenly dice.
Small cherry tomatoes are super tasty and crunchy to substitute for the larger tomatoes. For photos and more a good source is:toriavey.com/toris-kitchen/2010/01/israeli-salad-week/#ZEI8gXDro30Hf2bZ.99
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