Salads
Tabouleh PDF Print E-mail
Written by Administrator   
Monday, 29 June 2009 22:07

Ingredients

  • 1 bunch of parsley

  • 1 medium tomato, diced small

  • 1 small onion

  • 2 Tablespoons Fresh Mint leaves, chopped finely

  • 1 Tablespoon Crushed Wheat (Burgul)

  • Grated Lemon Zest

  • Juice of 1 Lemon

  • 2 Tablespoon olive oil

  • 1 teaspoon salt

  • ¼ teaspoon ground pepper

   

Directions:  

  1. Wash parsley well, drain and shake out excess moisture.

  2. Soak crushed wheat in water in a large mixing bowl for 2 minutes. Drain well. Set aside while preparing other ingredients. 

  3. Remove stems from parsley and discard. Chop parsley very fine. Add to wheat. 

  4. Chop onions fine and add to mixture along with remaining ingredients.

  5. If not served immediately, do not add tomatoes and onions until just before serving. Toss well. 

  6. Serve with Romaine lettuce leaves or cabbage. Tear leaves into bite sized pieces and use to scoop up salad for eating. 

N.B: For a salad that is not to wet, do not chop parsley in a food processor as it crushes the parsley.

 

 
Rocket and Mushroom Salad PDF Print E-mail
Written by Administrator   
Monday, 29 June 2009 21:34

Ingredients:

  • 1 bunch of Rocket

  • 1 cup fresh Mushroom, sliced

  • ½ cup Parmesan cheese, finely sliced

Sauce:

  • ¼ cup olive oil

  • ¼ cup lemon juice

  • 1 Tablespoon Parmesan cheese, grated

  • 1 teaspoon Mustard

  • ½ teaspoon salt

  • 1 Tablespoon Mayonnaise

Directions:

  1. Arrange the leaves of the rocket on a plate after cutting the stems.

  2. Add the mushroom slices on top of the rocket leaves, and sprinkle the parmesan cheese on the top.

  3. Mix all the ingredients of the sauce.

  4. Pour the sauce all over the salad

 
Pineapple Salad PDF Print E-mail
Written by Administrator   
Monday, 22 June 2009 17:26

Ingredients:

  • 1 pineapple 

  • 200 g (6 ½ oz) gruyere cheese sliced into 1cm (½ inch) squares

  • 200g (6 ½ oz) ham sliced into 1cm (½ inch) squares

  • 150 g (5 oz) red grapes cut into halves

  • 1 big red apple sliced into 1 cm square (½ inch)

  • 90 g (3 oz) macaroni

  • 1 cup thickened cream

  • ½ cup lemon juice

  • 1 pinch white pepper

  Directions:    

  1. When you cut the apple, mix it with the lemon juice, so its color will not change.  

  2. Cut the pineapple in half lengthwise.  Scoop out the content of each half and slice it into 1 cm (½ inch) squares.  

  3. Put the sliced pineapple in a colander and collect the juice.  

  4. Mix the pineapple juice with the cream, the salt and the white pepper to obtain the sauce.  

  5. Combine pineapple, ham, cheese, grapes, macaroni and apples (including the lemon juice) with the sauce, and put in the two halves of the pineapple. 

 
Pasta Salad PDF Print E-mail
Written by Administrator   
Monday, 22 June 2009 17:20

Ingredients:

  • 1 cup Eliche (Spring ) Pasta or any pasta of your choice 

  • 1 cup cherry (baby) tomato, sliced in half

  • ¾ cup Cucumber, sliced

  • ½ cup Sweet corn

  • ½ cup Mushrooms

  • ½ cup Palm Hearts, sliced (optional)

Sauce:

  • Juice of 1 lemon

  • 2 Tablespoons Mayonnaise

  • 2 Tablespoons Yogurt

  • 1 teaspoon salt

Directions:

  1. Boil 3 cups water with ½ teaspoon salt and 1 teaspoon oil, and put the pasta for around 8 minutes.

  2. Combine the pasta after it is cooled with all the other ingredients.

  3. Combine all the ingredients of the sauce and add it to the salad and serve.

 
Chinese Crab Salad PDF Print E-mail
Written by Administrator   
Friday, 08 May 2009 16:06

Ingredients:

  • 150 g (5 oz) Crab Sticks

  • 3 Carrots, grated

  • ¾ cup Bean Sprouts

  • 3 Tablespoons Sesame seeds, roasted

  • 1 lemon juice

  • ½ teaspoon salt

  • 1 Tablespoon Sesame oil

     

  Directions:

  1. Spread the crab sticks by hand into filaments.  

  2. Combine the above filaments with the grated carrots, the bean sprouts and the sesame seeds.

  3. Add the lemon juice, the sesame oil and the salt and serve.

Last Updated ( Thursday, 04 June 2009 14:11 )
 



Bookmark and Share