Ingredients
- 2 cups (500 grams) fresh arugula
- 4 tbsp shaved Parmesan
- 4 tbsp walnuts
- 2 tbsp dried cranberries, pomegranate or cherries
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
Instructions
- In a small cup whisk balsamic, olive oil and then add the cherries.
- In a salad bowl, place the arugula and toss the prepared vinaigrette.
- Garnish with shaved Parmesan, walnuts and cherries (or cranberries).
- Serve and enjoy!
Quick Notes
Good along a nice steak, chicken breast.
Cooking time (duration): 8
Diet type: Vegetarian
Number of servings (yield): 4
My rating:4 stars: ?????
You can’t call it a Salad!!!
Ingredients
- 1 pita bread (broiled or fried)
- 1 mid-size lettuce (chopped)
- 500 grams tomatoes (diced)
- 100 grams cucumbers (diced)
- 1 green pepper (chopped)
- 10 small radishes, chopped
- 1 onion (wings)
- 20 mint leaves (chopped)
- 1/4 cup parsley (diced)
- 1/2 cup purslane ( Bakleh in Lebanese)
- 1/4 cup fresh thyme
- 1 tbsp pomegranate molasses (or balsamic vinegar if not available)
- 1/2 tbsp brown sugar
- 1 tbsp sumac
- 1 lemon (zest)
- 1 lemon (juice)
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- In a bowl, chop, cut and mix lettuce, tomatoes, cucumber, parsley, purslane, thyme, green pepper, radishes, mint, onion and lemon zest.
- To prepare the vinaigrette, combine molasses, olive oil, brown sugar, salt and sumac, lemon juice and then drizzle over the vegetables.
- To serve, incorporate the fried or broiled crispy pita bread in the salad and enjoy!
Cooking time (duration): 90
Number of servings (yield): 5
Meal type: dinner/lunch
Culinary tradition: Lebanese
My rating:5 stars: ?????
Ingredients
- 1 small avocado peeled and sliced.
- 120 grams rocket
- 100 grams cherry tomatoes, halved.
Dressing:
- 2 sun-dried tomatoes in oil, drained and chopped
- 2 tsp oil from the sun-dried tomatoes
- 1 tsp oil balsamic vinegar
- 1 tsp brown sugar
Instructions
- Add avocado, rocket and cherry tomatoes in a serving bowl then toss gently.
- Whisk the dressing ingredients, drizzle over the salad, and serve.
Cooking time (duration): 15
Diet type: Vegetarian
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: Middle Eastern
My rating:3 stars: ★★★☆☆
Ingredients
- 1/4 cup hazelnuts
1/2 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
1 tsp. Dijon-style mustard
1 tsp. honey
1 clove garlic, minced
1 shallot, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 head iceberg lettuce, washed and torn into bite-size pieces
10 pcs strawberries
1/4 cup goat cheese, crumbled
Instructions
- Preheat oven to 350 degrees. Put hazelnuts on a sheet pan and bake until toasted, about 10 minutes.
In a small bowl, whisk oil, vinegar, mustard, honey, garlic, shallot, salt, and pepper.
Gently wash, hull, and cut strawberries into quarters.
In a large bowl, toss lettuce, strawberries, and hazelnuts with enough dressing to coat evenly.
Pile high onto salad plates and top with goat cheese. Serve immediately.
Quick Notes
Serve with some wine on the afternoon.
Cooking time (duration): 15
Diet type: Vegetarian
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: French
My rating:5 stars: ★★★★★