The Family Dish

Fatoush- a Lebanese salad

4 medium tomatoes, cubed
4 cucumbers, cubed into tiny bite-size pieces
3-4  green onions, thinly sliced
2 green bell peppers, diced
Lots of chopped Italian parsley (the leaves and tender tiny stems)
Fresh mint (about 2 cups of loosely packed leaves)
7 Romaine leaves, cut into thin strips
1 piece pita bread, cubed and roasted in a moderately hot oven until lightly browned.  Cut into long 1” strips, then into 1” or smaller cubes.

Salad Dressing:

1 garlic clove, crushed fine
½ teaspoon salt                                   
6 tablespoons lemon juice (fresh)
1/3 cup extra virgin olive oil

Prepare all ingredients. 
Mix the salad veggies together, sprinkle dried mint (lg pinch) over top of salad.  Add the dressing and bread cubes. Add salt & season to taste.

Chicken Teriyaki Bowtie Pasta Salad from the river trip

2 cups cooked, shredded chicken
6 oz. honey roasted peanuts
2 (9 oz.) bags spinach
1 can water chestnuts, finely diced
3  11oz. cans mandarin oranges, drained
1/2 cup shopped parsely
1 bunch green onions, finely sliced
1/2 cup sunflower seeds
1 pound bowtie pasta; cooked drained and cooled

Dressing:

1 1/2 tsp. ground black pepper, 1 cup canola oil, 2/3 cup teriyaki sauce, 2/3 cup white vinegar, 6 T. sugar, 1/2 tsp. salt.

Combine all salad ingredients except spinach. Toss with dressing. Refrigerate for several hours or overnight. When ready to serve, add spinach and toss again.

Cucumber Salad

1 green pepper
1 cucumber, scrubbed but not peeled
1/2 large onion
1/2 head cauliflower
2 tsp. salt
1 cup sour cream
2 tablespoons vinegar
2 rounded teaspoons dried dill weed

Combine the first 6 ingredients.

Mix the sour cream, vinegar, and dill.  Toss with the salad.

Broccoli Salad

3 lb. broccoli, bite-sized pieces
3 bunches green onions, chopped
4 1/2 oz. raisins
1 lb. bacon, cooked to chewy

Dressing:
2 cups mayonnaise
1/2 cup lemon juice
3 1/2 tablespoons sugar.

Mix together broccoli, green onions, raisins, and bacon.  Add dressing just before serving.

Cold Vegetable Salad - serves 15 sides

12 oz white corn, canned

12 oz green beans, French – canned or frozen

1 pkg frozen petite sweet young pea

1 green pepper, chopped

½ c onion, chopped

4 oz pimiento

1 c. sugar

1 c. vinegar

½  c. oil

1 tblsp salt

 

Drain and mix the first 6 ingredients.  Use the remaining ingredients to make the dressing, and mix well.  Pour dressing over vegetables, mix, and refrigerate overnight.

 

Oriental Cabbage Slaw with Chicken

2 cups diced cooked chicken
4 cups shredded cabbage
1 pkg. chicken-flavored Ramen noodles
4 green onions, sliced
2 tablespoons sesame seeds
1/4 cup vinegar
1/4 cup salad oil
2 tablespoons sugar
1/2 teaspoon salt
1 flavoring packet from Ramen noodles
1/2 cup slivered almonds

Place chicken and cabbage in mixing bowl.  Break noodles up and place in colander.  Pour boiling water over to soften slightly.  Add to cabbage along with onions and sesame seeds.

Combine vinegar, salad oil, sugar, salt, and contents of flavoring packet.  Pour over cabbage, mixing well.  Cover and refrigerate overnight or for several hours.

Just before serving, stir in slivered almonds.  Makes 6 to 8 servings.

Spinach Strawberry Salad

2 bunches romaine and spinach mix
2 pints strawberries, washed and halved
1/2 cup oil
1/4 cup red wine vinegar
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon onion, grated
2 teaspoons poppy seeds
1 teaspoon sesame seeds

Toss together greens and strawberries in a large bowl.

Dressing:  In a blender, combine oil, vinegar, sugar, salt, and onion.  Blend together until pink.  Add poppy and sesame seeds and pour over spinach and strawberries

**favorite summer salad

Barley and Pine Nut Pilaf

1 cup pearled barley
6 tablespoons butter
1/3 cup pine nuts
2 cup chopped green onions
1/2 cup chopped fresh parsley
1/4 tsp salt
1/4 tsp pepper
3 1/2 cups chicken broth

Pre-heat oven to 350 degrees.

Rinse barley in cold water and drain.

In a 10-inch skillet, heat butter and brown pine nuts.  Remove with a slotted spoon and reserve.  Saute green onions and barley until lightly toasted.  Remove from heat.  Stir in nuts, parsley, salt and pepper.  Spoon into un-greased 2-quart casserole.

Heat broth to boiling and pour over barley mixture.  Stir to blend well. Bake uncovered for 1 hour and 10 minutes.

**yummy, elegant dish perfect for special occassions.

Salads