Chopped Avocado Salad

2 avocados diced

1 English cucumber diced
3 diced tomatoes or cherry tomatoes cut in 1/2
1/4 of white onion diced(optional)

dressing: can be mixed right on top or separately

juice of 1 or 2 limes depending on the  amount of liquid it produces
1/4 or more of olive oil
1tablespoon dry or fresh mint if you have it
salt pepper to taste

How 2:

there is no specific way in making this salad you may start by making the dressing or just place all the vegetables in the bowl add lemon,olive oil,salt,pepper,mint.
toss together place in fridge for at least 15mins to allow everything to come together.
SAHTAIN

Zaatar Slaw Salad سلطة الملفوف مع الزعتر

In Arabic Zaatar simply means thyme in this recipe I'm used fresh Oregano known as Zaatar akhdar .lately you may know it as the spice mixture we use on manaesh just as much as I love dried zaatar I enjoy the pungent flavor of the fresh Oregano paired with lemon and garlic makes this slaw mouth watering and a great pair with any meal.

3 small or 1 large diced tomato

2 Persian cucumbers diced
1 tablespoon white onion diced
1 large clove crushed garlic
3 cups shredded cabbage
1 cup shredded carrot
dressing:
1 bunch fresh oregano
1 1/2 lemon juiced
1/4-1/2 cup olive oil
salt to taste

How2:
In a bowl add salt,garlic,onions,and oregano leaves. mix well.
Add in lemon juice,and olive oil mix well.

In another bowl add carrots and cabbage toss with dressing set aside for about 1/2 hour to wilt down.
before serving toss in the tomatoes and cucumbers mix up and serve as a side with a bbq or anything you like, my family loved this with my Rice Recipes

Alf Sahtain! Enjoy!

lebanese Warm Zucchini salad (Authentic Treedi)

Treedi is a simple side dish made with the leftover zucchini centers after making stuffed zucchini dish calledKosa Mihshy. Its cooked down then tossed with a light dressing and toasted pita bread.If you didn't make Kosa I will explain how you could make this dish with the whole zucchini.

With leftover kosa centers:
6-7 zucchini centers
1 lemon juiced
2 tablespoons olive oil
1-2 cloves crushed garlic
1/2 cup toasted pita bread
1 teaspoon dried mint
few tablespoons water
salt to taste

With whole zucchini:
6 whole zucchinis (small sized peeled and chopped)
Juice of 1 1/2 lemons
l5 tablespoons olive oil
2-3 cloves crushed garlic
1 tablespoon dry mint
1 cup toasted pita bread
bit of water.
salt to taste

How2:
In a sauce pan add a bit of the water followed by the zucchini. bring up to a boil then reduce heat to lo cover and allow it to cook down.
The end result would be a slightly liquid yet soft fully cooked zucchini pieces.
In the bowl mix salt,crushed garlic with lemon juice first.Add oil.
Add warm cooked zucchini,mix well.
Traditionally you pour this over the toasted bread but it may get super soggy right away so I posted this with the bread on top.
Eat warm or cold.
ENJOY!!

Authentic Baba-Ganosh بابا جانش

2 med eggplants

3 green onions/scallions
1 pomegranate (seeds removed)
1 lemon juiced
2 tomatoes,diced
1 cup finely chopped parsley
1/2 bell pepper,diced
1/2 cup olive oil
1 -2 cloves garlic
salt
How2:
Place eggplant on a baking dish with foil, place under broiler with skin on cook for about 15mins r more on each side until the eggplant is cooked.
Allow the eggplant to cool.
nce cooled crush the garlic in a bowl, peel and add eggplant along with any juices that have dipped into the pan.
Mash them together with a fork or spatula, this does not require a food processor because you are not looking for it to be very mushy you still need some texture from the roasted eggplant.
to this add the vegetables followed by the pomegranate seeds,parsley (save some for garnish) add in salt and lemon. mix well taste to adjust lemon and salt.
once mixed up place in a serving dish,garnish with olive oil and the pomegranate seeds and parsley.
Serve this with any grilled meat or in place of salad on your dinner table.
You may also serve this with a drizzle of pomegranate molasses for a bit of extra tartness.
ENJOY!

Tomato Cumin Salad (Salata banadoura bil camun)

1-2 large tomatoes chopped
1 large onion chopped
1 Chile chopped(optional)
1tablespoon cumin powder
Salt/pepper
1/4 cup olive oil
1/4 cup fresh lemon juice

How2:
In a bowl add tomato,onion,Chile.
Mix together,add cumin followed by lemon and oil.
Toss together. Serve as a side.
I normally serve this with fish.
ENJOY!!

Tomato Salad with Pomegranate Dressing

2 med-small tomatoes diced
1/4 cup red onion diced
1 cup finely chopped parsley
3-4 mint leaves chopped
1/4 teaspoon sumac

Dressing:
1-2 clove garlic
1/2 lime or lemon juiced(1/4 cup)
2 tablespoons olive oil
1+ 1/2 teaspoon pomegranate molasses
Salt/Pepper


How2:
In a bowl add tomatoes,red onion,mint, mix well.
In another bowl combine garlic,lemon,oil, pomegranate molasses whisk together and set aside.add salt ,pepper, sumac.
once your ready to serve add dressing to the tomatoes then add in the parsley this allow the tomatoes to absorb some of the dressing.
ENJOY!


Tip: for that extra tangy flavor you may add in some pomegranate pieces.This dressing can be used with any salad.

Herb Potato Salad

2 cups little potatoes
2-3 mint leaves chopped
1/8th cup chopped parsley
salt/ pepper
1/2 lime juiced
3 tablespoons olive oil
1 tablespoons toasted pine nuts

how2:
Boils potatoes in a bit of salted water. cook until potatoes are cooked but not over cooked.
While the potatoes are cooking you can begin to make the dressing.
In a bowl mix together salt,pepper,lemon whisk in olive oil.
Place mint parsley over it. mix well.
Once potatoes are cooked, cut them in half allow them to cool.
Once they have cooled down, toss in he dressing.
refrigerate for a few hours. place toasted pine nuts when your ready to serve so they don't become soggy.
ENJOY!
I use to enjoy this on hot summer days and for bbqs, you can increase the servings if you have more than 2 people over.

Falafel Salad

4 pieces of falafel
2 cups chopped lettuce
1/8cup chopped cucumber
1/2 tomato diced
1 Arabic style pickle chopped

dressing:
1 tablespoon tahini (seasmie paste)
juice 1/2 lemon
pinch salt
pinch of shopped parsley

How2:
This makes 2 bowls of salad.
 In a bowl or plate add the chopped lettuce,tomatoes, cucumbers,pickles.
You may keep the falafel whole or cut into 1/4's like I did. place over the vegetables.
dressing: in a bowl mix lemon juice, and tahini sauce until its combined well if you feel that your tahini sauce may be to thick add a teaspoon or two of water to loosen it up. Ad parsley to it.
 top each salad with the dressing.
ENJOY!

Tabouleh/ Tabouli

1 large bunch or 3 small bunches parsley
2 tomatoes
3 green onions
2 tablespoons dry mint
1/4 cup Burgul(cracked wheat)
1 or 2 lemons juiced
1/3 cup olive oil
salt to taste
1 tablespoon diced white onion

How2:
Note: Tabouleh is one of those recipes you can make to your likening some like more lemon some more oil.So you may take this basic recipe and tweak it.

In a large bowl wash the burgul (cracked wheat) don't over rinse just once is fine and strain.
to the cracked wheat add lemon juice.
Dice the tomatoes small and top the lemon and burgul  (cracked wheat) with it. what will happen is as you layer the burgul (cracked wheat)will soak up the lemon and juices and soften.
Dice the green onions as well and add this to the bowl, followed by the mint.
Finely chop the parsley. A tip is to get the bunch together a bit at a time.
cut the stems off then  finely chop the greens. repeat until the whole bunch is done.
add to the bowl.
To continue depends on when you want to serve this. I mix it when I am going to serve it.
Add oil, and salt mix well. taste as you mix adjust it to your liking.
Serve with lettuce.
Enjoy!!

Ginger Cole Slaw

• 2 tablespoon canola oil
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 2 tablespoons brown sugar
• 5 tablespoons soy sauce
• 2 tablespoons cider vinegar
• salt/pepper 
• 1 cup shredded carrots
• 1/4 cup shredded radishes
• 1/2 cup thinly sliced red onion
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro
• 1 small cabbage shredded or 1 bag
• How2:

In a bowl mix soy sauce, and vinegar with brown sugar to dissolve the sugar.

Add in ginger,black pepper,green onions. mix together.

Add the cabbage,carrots to the mixture.

Followed by the Radishes, Mix well. until its combined well and the mixture coats the cabbage mixture.

Before allowing it to rest add the chopped cilantro, mix again. cover allow it to rest in the fridge for at least 1/2 hour.

serve in a bowl you may top with more cilantro or fried wontons

you may click for larger Image

• 
  

Simple Side Salad

2 medium Tomatoes,diced.
1 bell pepper,diced.
1/2 teaspoon salt.
1/2 teaspoon cumin.
2 cloves garlic, crushed.
3 tablespoons olive oil.
2 tablespoons parsley, chopped.
4 mint leaves,chopped.
1/2 lime
1 tablespoon finely diced onion.

How2:
In a bowl add garlic,and olive oil. Mix.
add diced green pepper.
add in tomatoes,mint,parsley,onion.
Place the salt and cumin in the bowl. Mix well.
Place in fridge eat cold.

I make this as a side for rice,fish, chicken. This can be made with different components like cucumbers,diced chilies, vinegar. you can play with it make it your own.

you may click for larger Image

Easy Creamy Pasta Salad

1 box penne pasta
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 teaspoon onion powder
2 cups mayonnaise
1 1/2 cups creamy Italian dressing
2 large carrots shredded

HOW2:

boil pasta, once cooked strain and allow to cool.
In a bowl add  mayo and onion powder
Add the creamy dressing, mix well.
Shread the carrots, set aside and add cracked black pepper.
place pasta, and mayo/dressing mixture over the carrots. toss well.

you may click for larger Image

ENJOY!

Simple Spring Salad

1 Avocado
4 hearts of Palm (approx 1 jar)
1 cup cherry tomatoes
1/4 red onion sliced
1 lemon juiced (1/3 cup)
1 clove garlic crushed
 black pepper & salt to taste
1/3 cup olive oil
1 bag of mixed greens
4 leaves fresh basil finely chopped .

How2:
while prepping this salad remember to cut the avocado last and before serving because it oxidizes easily. adding a bit of lemon juice to them will prevent browning if your traveling.

In a small bowl add garlic,salt,pepper,olive oil,basil and lemon whisk together then set aside.
In a larger bowl add  mixed greens. add tomatoes( you may leave whole or slice in 1/2),onions, chopped heats of palm . before tossing cut the avocados. pour dressing over toss well serve right away. this is amazing as a side dish to any meal.
Tips: You may add some shaved parm or Romano cheese to this.

Macaroni Salad

16oz box pasta (any shape)
1  cup mayo
1/ 2 cup zesty Italian dressing
salt to taste
1 sweet or red onion diced
1/2 green pepper diced
1/2  yellow or red pepper diced
4 stocks celery diced

How2:
Cook pasta ahead of time so it is completely cooled before making the salad.
In a bowl combine mayo,salt,pepper and Italian dressing.
place the cooled pasta into a larger bowl pour the dressing mixture over the pasta. add in the diced vegetables.
Toss well until everything is completely coated. cover and refrigerate before serving. serve it cold.
ENJOY!

TIPS: to modify this to lower calories you may substitute the dressing and mayo with fat free or low fat. You my add fresh herbs and more vegetables you find suitable.

Green Salad

This is for 2 servings you can adjust to the amount you need.
2 Cups romaine hearts
8 Slices of cucumber
1/4 Cup chopped green pepper

Dressing:
2 Teaspoons pesto
1 Teaspon grated parm cheese
1 Tablespoon non fat italian dressing
pinch black pepper

How 2:

in a bowl add lettus , green pepper,and cucumber. add dressing and toss.ENJOY!

BBQ Chicken n' Apple salad

2 chicken legs

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

pinch of salt pepper black pepper

2 tablespoons BBQ sauce

4 leaves romaine 

3 slices green apple

4 cherry tomato's

How2:

Chicken:

sprinkle the chicken legs with the spice mixture

bake at 350 for 1 hour.

when cooks coat in BBQ sauce and place back in oven until it caramelizes.

Salad:

Cut romaine lettus top with apple slices tomato's.

place chicken on top.

Enjoy tip you can add thinly sliced red onion.

Egg Salad

4 boiled eggs

2 tablespoons Mayonnaise

1 tablespoon chopped parsley

1teaspoons onion powder or flakes

1/2 teaspoon black pepper

salt to taste

bread of choice

tomato's,pickles for topping (Optional)

how2:

In a bowl mix Mayo,parsley,onion powder

black pepper,and salt.mix in the egg yolks untill creamy.
dice the eggs any size you like gently fold in.

Make a sandwinch with any bread or toping you like. store in a plastic container for up to 2 days Max. Enjoy!

BBQ Chicken Salad

This is for one person you can multiply it to make more servings.
1/2 or whole chicken breast.
1/4 cup & 1 Tablespoon Bulls eye BBQ original sauce.
1 cup chopped romaine lettus
2 slices tomato cut in 1/2
shaved Cheddar cheese.
pinch of salt and black pepper
How 2:

put oven on broil
chop chicken into strips or chunks whatever your preference.
in a bowl add 1 tablespoon of the BBQ sauce,salt,black pepper add in chicken coat chicken. on a baking sheet place chicken and broil for 15-20 Min's until cooked. remove from oven and tos in the 1/4 cup of BBQ sauce return to oven for 5mins just to get the chicken glaved without burning the BBQ sauce.remove and set aside.

In a serving bowl add lettus tomato's and some of the shaved Cheddar cheese. top with the cooked chicken you can serve the chicken hot or cold.ENJOY!

Citrus Salad

2 large oranges
2 large red grape fruits
1/2 cup crushed pistachios
3 tablespoond sugar
3tablespoons rose water

2 tablespoons honey

How2:

In cut oranges and grape fruit into wedges or cirlce slices add to plate.In a bowl mix rosewater,sugar,pistachios set aside. drizzle with honey and top the pistachio mixture ENJOY!

Tomato Salad

1 small white sweet onion.

½ lemon juiced.

½ teaspoon Cumin.

Salt and black pepper to taste.

3 medium Vine tomatoes or container cherry tomatoes.

2 tablespoons olive oil.

How 2: Cut onion into slices if you don’t like huge pieces you can certainly chopped the onion finely. Cut tomato into chunks or use cheery tomato 1/2s. In a bowl mix onion, and tomatoes with salt. In a smaller bowl mix lemon juice, cumin, and olive oil. Toss all together serve cold.