Saturday, July 6, 2013

Summer Salads

Lettuce with beets and onion salad

Tabouleh salad

Roasted potato salad with thyme and onion

Arugula salad with mint

Lettuce with beets and onion salad:
1 romaine lettuce sliced
1 can of beets drained and sliced
1 medium size onion sliced
juice of one lemon
1/4 cup of olive oil
salt and pepper

Tabouleh salad:
2 bunches of parsley washed and chopped finely with stem disregarded
small onion, sliced thin
1 cup of fresh mint leaves washed and finely shopped
4 medium size tomatoes finely diced
2 to 21/2 tablespoon bulghur
1/3 cup of olive oil
juice of 1 and 1/2 lemon
salt and pepper
Romaine lettuce leaves or grape leaves for serving and decoration

Preparation
Soak the bulghur with tomatoes, onion, lemon and let it sit while you chop the parsley. After you slice the parsley and the mint, mix all the ingredients and add olive oil, salt and pepper. Serve tabbouleh with romaine lettuce leaves or grape leaves and enjoy.

Roasted potato salad with thyme and onion
2 lb potatoes cut into cubes or baby potatoes scrubbed and halved
1/4 cup or more of extra virgin olive oil
1 tablespoon apple cider vinegar
one onion sliced or 4 whole green onions
1 garlic clove minced
2 tablespoons fresh parsley
salt and pepper

Preparation
In a medium bowl, toss potatoes with 2 tablespoons olive oil them grill it on a gaz or charcoal grill, cover and grill for about 20 minutes. Remove the potatoes from the grill, cool then mix it with other ingredients.

Arugula salad with fresh mint
2 cups arugula
1 lettuce sliced
1 small onion
1 cup of fresh mint leaves
2 tomatoes cut into medium size
2 cucumber sliced
olive oil
juice of one or more lemon
salt and pepper