Mustard Spiced Carrot Salad

Ingredients
6 carrots grated
6 green chilies; sliced longitudinally

Dressing
2 tablespoon olive oil
2 limes juiced
½ teaspoon turmeric
¼ teaspoon chili powder
1 table spoon split mustard seeds
Salt to taste

Method
1. Peel and grate the carrots and place in a bowl
2. Slice the chilies, remove seed if you want and add to the carrots
3. Place the oil, lime juice, turmeric, chili powder, mustard seeds and salt in a small jar and mix.
4. Pour over the carrots and chilies and mix.

Syrian Chickpea Fatteh Salad

I first had this in Syria in 2008 for breakfast.  It can be very healthy if you use low fat yogurt and bake the bread and nuts instead of traditional frying.  I had it for my lunch on Saturday.

400g tin chick peas

1 cup strained Laban or Greek-style yogurt

2 cloves garlic, minced

1 pitta bread

1 tablespoon sunflower seeds

1 tablespoon melon seeds

1 tablespoon slivered almonds

Salt to taste

A little olive oil

1/2 teaspoon sumac

1. Set the oven at 180 degrees centigrade

2. Split the pitta bread and cut into small wedges

3. Oil a baking tray with olive oil, place the bread pieces, brush a little olive oil on tops of the bread pieces.

4. Bake for 20 minutes, until crispy

5. Wash the chickpeas and place in a pan with enough water to cover, bring to boil and simmer.

6. Add the garlic and salt to the yogurt mix and beat well.

7. When the pitta is ready, place the nuts and seeds on a baking tray and cook for 5 minutes until golden brown

8. Place the crispy bread pieces on a plate, pour a little of the hot water from the chickpeas over them.

9. Place all the chickpeas over the pitta bread, cover with the yogurt / garlic mix.

10. Garnish with the seeds and nuts, and a little sumac

enjoy

Carrot and Chickpea Salad

Ingredient

3 cups grated carrots

1 400gm can of chickpeas; drained and washed

1 clove garlic;

1 cup cup fresh coriander;

1 lemon; juiced

1 teaspoon cumin; roasted and freshly ground

1 teaspoon paprika

1/2 teaspoon ground black pepper

1/3 cup olive oil

Place the carrots and chickpeas in a bowl

Place the rest of the ingredients in a liquidiser and grind

mix

Healthy Waldorf Salad

3 Apples; cut into bite-size pieces

3 sticks celery; sliced finely

1 cup red/black grapes; cut into two

1 cup walnut pieces

1 lemon; grate the jest and juice it.

1 cup low fat Greek-style yogurt

2 tablespoons low fat mayonaise

1 tablespoon dijon mustard

1/2 teaspoon black pepper

1 tablespoon fresh tarragon; chopped fine

1. Place lemon juice in a bowl, add the chopped apples and mix.

2. Add the celery, grapes and walnut

3. Mix the yogurt, mustard, mayonaise pepper, lemon jest and tarragon, add to the chopped salad and mix

4. Place in the fridge for a couple of hours before serving

Mango Salsa with Ginger and Coriander

This goes well with spicy meat or fish such as tandoori salmon, mackeral or chicken



Ingredients
1 large mango; cubed
1 red pepper; diced
3 spring onions; choped fine
1 inch ginger grated
1 tablespoon chopped coriander

Mix all, and set aside for 2 hours at room temperature. This lets the flavours develope.

Coriander Potato Salad

Ingredients
8 medium-sized new potatoes; choped into bite-sized chunks
2 spring onions; chopped fine
1 green chilli; chopped fine
2 stems of coriander; chopped fine
2 tablespoons yogurt
1/2 tspn black pepper
salt to taste

Method
1. Boil the potatoes for 15 minutes or until cooked
2. Drain the potatoes, mix all the ingredients and serve.

I served it warm with bbq tuna and bbq vegetables

Yam Nua - Thai Beef Salad

This Recipe is from BBC Food website, link at the bottom. It turned out really well.

Ingredients

For the beef
3 X 6oz sirloin steaks
vegetable oil, for brushing
salt and freshly ground black pepper
For the salad
1 head Chinese leaf
5 ripe tomatoes
4 banana shallots
1 cucumber
4 spring onions
handful fresh basil leaves
handful fresh coriander
For the dressing
2 tsp brown sugar
2 limes, juiced
2 table spoon fish sauce
1 large red chilli

Method
1. Brush the steaks with oil and season with salt and freshly ground black pepper. Heat a ridged griddle pan until smoking, then add the steaks and griddle for 3-6 minutes on each side, or until cooked to your liking. Remove from the heat and leave to rest in a warm place for five minutes.
2. For the salad, finely slice the Chinese leaf and place into a large bowl. Cut the tomatoes into wedges and add to the bowl. Finely slice the shallots and add to the bowl.
3. Slice the cucumber in half down the middle. Remove the seeds with a teaspoon and slice the cucumber flesh on the diagonal. Discard the seeds and add the cucumber to the bowl. Slice the spring onions on the diagonal and add to the bowl.
4. Tear the basil leaves and add to the bowl. Tear the coriander leaves and stalks and add to the bowl. Mix together to combine well.
5. For the dressing, add two teaspoons of the brown sugar into a small clean bowl, add the lim juice, stir until the sugar is dissolved.
6. Add the fish sauce to the dressing. Finely chop the chillies and add to the dressing.
7. Cut the cooked steak into thin slices on the diagonal. Just before serving add the sliced steak to the salad ingredients, drizzle over the dressing and mix together well. Add to the bowl the juices from the plate the meat was resting on.
8. Serve the salad on a large plate.
Adapted from http://www.bbc.co.uk/food/get_cooking/recipes/048.shtml

Syrian Fattoush Salad

This salad along with Tabuleh salad were in all the meals we had in Syria, whether it was in Damascus, Homos, Salamiya or Aleppo! It is a very healthy, herby salad with bits of pitta bread. In Syria the pitta bread was fried, I just browned it in the oven. This salad is part of the is part of the Golden Jubilee Series.






Ingredients
1 Cucumber, peeled and diced
3 large tomatoes; cut in cubes
1 large red pepper, seeded and diced
3 sticks celery; sliced
1/2 cup finely chopped parsley
1/4 cup finely chopped fresh mint or 1 tsp. dried mint
1 pita; torn in small bits and bake in the oven for 4 minutes
Dressing
2 tablespoons lemon juice
2 tablespoons olive oil
pinch of sumac
salt and black pepper
Method
Mixed all the vegetables, herbs and pitta bread
Make the dressing by puting the ingredients in a small bottle, close the top and mix well, pour over, chill and serve in half-an-hour.

Pomegranate and Walnut Tabouleh salad

This is my entry to 'power less' cooking.

I have spent a lot of time thinking about this event. I could not bring my self to blog something cooked on electric or gas or microwave as that is power and energy. Finally I came up with this. However all food needs energy to grow, so it is an almost impossible task. So I have sun-ripened pomegranate, walnuts, celery, onions and herbs dressed with olive oil and sun drenched lemon juice! Really delish


Ingredients
1 cup burghul wheat
4 cups flat leaf parsley; chopped fine
1/2 cup mint leaves; chopped fine
3 large pomegranates; peeled and separated
1 cup diced cucumber
1 cup celery; choped fine
1 cup chopped spring onions
5 large mild chillis; chopped fine
1 cup chopped walnuts
1/2 cup lemon juice
1/2 cup extra virgin olive oil
salt and black pepper to taste

Method
1. Wash and soak the burghul wheat for about an hour, drain, leave in strainer until almost dry (or squeeze the water out)
2. Combine all the ingredients exceopt the lemon juice and oil in a large bowl.
4. Add the lemon juice and Olive oil just before serving, mix well
Serve

Mango Salsa

This is Joanne's recipe, great accompaniment for spicy dishes like tandoori chicken.

Ingredients
2 large Mangos; diced
1/2 red onion; chopped fine
1/2 cup coriander / cilantro; chopped fine
Juice of 1/2 lemon

Method

Mix and let stand overnight for optimum flavour.

Tomato, red onion and coriander salad

6 plum / roma tomatoes; sliced into round slices
1 small or 1/2 medium or 1/3 large red onion, sliced
1/2 cup chopped coriander
1 lime juiced
1 table spoon olive oil
salt to taste.

1. Mix the sliced tomoatoes, onions and coriander
2. add dressing made with lime juice, olive oil and salt (put in a small bottle and shake)

this is a really refreshing salad, I make it all the time, but when I made it in Edmonton, everyone was asking for the recipe - so here it is people!
Sometimes I leave out the dressing and just add a little salt.

Red Leaf Lettuce, Orange and Almond Salad

This is Shemin's favourite recipe.

Caramelized Almonds
1 teaspoon water
¼ cup sugar
½ cup silvered almonds (I have used more than ½ cup and it still works ok)
Melt sugar with water until this mixture starts to turn brown. Add almonds and stir until golden brown. Remove to foil and spread out to cool. Once cool break up into smaller pieces. (Suggest serving almonds separately but can be added to salad mixture before serving).
Salad dressing
1 cup oil (your choice – olive, vegetable)
1 cup raspberry wine vinegar (red wine vinegar is ok)
¼ cup sugar
2 tablespoons black poppy seeds
1 teaspoon minced onion
Pinch black pepper
3 or 4 drops of Worcestershire sauce (optional – I don’t use it all the time)
Mix all ingredients and let chill. This makes lots of dressing so use to your taste. It should keep for a few days.

Lettuce
Red leaf lettuce.
Pre-washed spring mix worked well.

1 can manderin sections. Drain then add to salad before serving.
I have also used blueberries and pomegranate. (I found that the tangerine sections work better.)

Tabbouleh / Herby Cracked Wheat / Burghul Salad

Ingredients
1 cup burghul wheat
4 cups flat leaf parsley
1/2 cup mint leaves
1 cup chopped tomotatoes
1 cup chopped cucumber
1 cup chopped spring onions
3 large mild chillis; chopped fine
1/2 cup lemon juice
1/2 cup extra virgin olive oil
salt to taste

Method
1. Wash and soak the burghul wheat for about an hour, drain, leave in strainer until almost dry (or squeeze the water out.
2. Chop the herbs, onions, chillies and tomatoes.
3. Combine all the ingredients in a large bowl.
4. Add the lemon juice and Olive oil, mix well
Serve

Red Cabbage and Chilli Sambharo / Crunchy Red Cabbage and Chilli Salad

Sambharo is a Gujarati sidedish of semi-cooked vegetables, usually white cabbage, carrots and chillies. Unripe papaya and mango is often used as well. This my entry for Nurpur's One Hot Stoves: A-Z of Indian Vegetables


Ingredients
1/2 a small red cabbage
handful of chillies
handful of green beans
1 tablespoon oil
1 tspn mustard seeds
1/2 tspn cumin seeds
1 tablespoon sesame seeds
4-5 currry leaves

Heat the oil in a pan, add the mustard, cumin and sesame seeds and the curry leaves, when they begin to pop add the chillies and the green beans
Cook for a few minutes
Add the cabbage
mix cover and cook for 8 minutes
Turn it into the serving dish (to stop it cooking)
Serve with pulao rice or chapatis

Lisa's Chicken Caesar salad

This is my JFI Green Leaves entry is Caesar's salad using Romaine lettuce. The original dish was created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico. Nowadays there are many variations.

2 small heads Romaine lettuce, torn or cut roughly

1/4 cup, freshly grated Parmesan Cheese

2 Chicken breasts; cooked and sliced

handful of stoned black Greek olives

1/2 cup Cardini's Caesar's Dressing

Put the lettuce in the salad bowl .
Sprinkle with the dressing and the cheese. . Toss well, Top with the chicken and olives.
Sprinke some more cheese and dressing
Enjoy
We left out the croutons as we were low carbing!!

Sambharo (crunchy cabbage, carrot and chilli salad)

Ingredients

1 lb cabbage (finely shredded)

1 lb carrots (cut into julienne style sticks)

8 -10 mild Green chilies (cut crossways into 2)

1 tablespoon oil

1 tspn mustard seeds

1 tablespoon of sesame seeds

1 table spoon of melon seeds

1 teaspoon Salt

Heat the oil in a large saucepan, add all the seeds, when they begin to pop, add the green chillis, cook for a few minutes and then add the carrots mix.

Add the cabbage and salt and mix thoroughly. Reduce heat to medium, add salt and mix thoroughly. Cover and cook for 5-10 minutes, so that the vegetables are still a little crunchy. Add lemon juice. Serve at room temperature