Food Recipes: Salad Recipes

Showing posts with label Salad Recipes. Show all posts

Ingredients

Directions

Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve

Ingredients

Directions

Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans, and toss to coat.
Fluff the couscous well, breaking up any chunks, and add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Ingredients

5 Persian cucumbers (or 2 English cucumbers, the idea is to use seedless cucumbers)
4 round tomatoes
1 medium red onion
1/2 cup fresh lime juice
1 tbsp dry mint
1 tbsp oil (optional)
salt & pepper

Method:

These three veggies are all you need for this salad! Here is the thing though, you have to small dice ALL of them and they have to be, give or take, the same size. Think of it as a Persian Pico de Gallo! Now let’s get choppin’!
Small dice cucumbers. Depending on the thickness of the cucumbers they can either be divided into 6 or 8 slices.
Dice onion…I didn’t use all of my onion as it was too much. You can see in the next picture the piece that I left out. You don’t want the onion to overpower the rest of the ingredients.
Do the same with the tomatoes. I would suggest doing the tomatoes last so that you don’t have to whip your cutting board dry after chopping them.
And Voila! Here they are all nice and chopped up! Season with salt, pepper and add dried mint.
Mix well, cover and place in the fridge for 20 minutes. Make sure to taste the salad to make sure that there is enough salt.
In the mean time juice fresh lime. Homeyra says that oil is optional for the dressing.
If you would like to add oil, then add 1 tablespoon of extra virgin olive oil.
Pour lime juice and olive oil over the salad. Mix well and refrigerate for at least one hour before serving.
Salad Shirazi can be served with any meal. YUM!

Ingredients

Method:

First short cut: pick your favorite roast chicken. My local Albertson’s makes a delicious Lemon Basil roast chicken. You can cook your own chicken from scratch, but the added flavor from the roast chicken is really good!
Removed bones and skin and shred chicken. Also give it a rough chop to make the pieces a bit smaller.
Small dice the eggs and pickles.
Dice the potatoes as well making them slightly bigger in size than the pickles and eggs.
Short cut two: Buy a bag of frozen peas and carrots. In the traditional Salad Olivieh the peas and carrots should be cooked. Mela informed me that the secret to a good Salad Olivieh is to not cook the peas. So I took this advice a step further and also saved the time spent on cutting the carrots. I just throw the peas and carrots in my salad raw, straight out of the bag.
Place all ingredients in a big mixing bowl.
In a different mixing bowl prepare the dressing by mixing mayo, mustard, lemon juice, oil, salt and pepper. I personally have a love affair with Dijon mustard, but you can use regular mustard too!
Mix ingredients and dressing well.
Taste and check seasoning. Cover and let rest in the fridge for a few hours allowing the flavors to come together.
Salad Olivieh is an excellent addition to your appetizers table, a great side dish, and a fantastic choice for a picnic. It is also delicious in a sandwich form, either with pita bread or French baguette!