Farro Salad

Farro with Shiitake Mushroom

Ingredients:

• 2 cups imported Italian farro
• 1 quart of water
• 1 cup of mushrooms chopped Julienne (preferably shiitake)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1cup dry white wine salt and pepper to taste
• 1/4 cup grated Asiago or Gruyère cheese

Method:

1. Boil the farro in partially covered saucepan with salted water "1 teaspoon salt " for about 50 min, and drain out the water using strainer.

2. In heavy skillet melt the butter and olive oil, add the onion and cook until translucent, stir in the mushrooms, add the wine and simmer for 10 min

4. Toss the mushroom mixture on the saucepan on the farro and mix well. Top the serving with grated Gruyere or Asiago.... enjoy

Vegan Refreshing Lima Beans Salad

Lima Beans Salad

Ingredients:

Serves 2 - 4

• 2 cups cooked lima beans, or can (15 ounces) drained
• 2 teaspoons minced onion
• 1/4 teaspoon black pepper
• 1 teaspoon minced parsley
• 1 teaspoon lemon juice
• 2 tomatoes, cut into eighths
• salt and freshly ground pepper to taste
• 3 tablespoon Oil and Vinegar Dressing
• serve by itself or on salad greens

Method:

1. Rinse the lima beans with cold water and drain thoroughly.

2. Place in bowl and sprinkle with onion, pepper, parsley and lemon juice; chill.

3. To serve, mix lightly, then add tomato wedges.

4. Spoon Oil and Vinegar Dressing over all and mix lightly; add salt to taste.

5. Serve on salad greens.

Fresh Scallop Curly Endive Salad

Scallop Vegetable Salad

Ingredients:

• 1 pound bay scallops
• 1/2 cup freshly squeezed lime
• 2 tablespoons chopped scallions
• 3 cups coarse chopped curly endive
• 1 medium red bell pepper
• 1 medium tomato
• 1 small cucumber Sliced
• 1 tablespoon diced fresh cilantro
• 1 tablespoon olive oil
• 2 gloves minced garlic
• 1 tablespoon wine vinegar
• 1/4 teaspoon Tabasco sauce
• salt and freshly ground pepper

Method:

1. Using heavy skillet, and medium heat, add olive oil, garlic stirring for one minute, then add the scallop, cilantro and cooke about 3 minutes, when it's done add the lime juice and Tabasco.

2. Chill and refrigerate the mixture in large ball.

3.Toss the curly endive and other ingredients, let it stand in room temperature for one hour, garnish with lemon wedges if desired... Enjoy!!

Seafood Salad Shrimp and Macaroni

Shrimp Mac Salad

Ingredients:

• 1 package (8 ounces) frozen cooked shrimp
• 3 cups cooked macaroni elbow
• 1/2 cup minced onions
• 1 cup minced sweet pickles
• 1 1/2 cups thinly sliced celery
• 1/4 cup diced sweet pepper
• 3 hard-cooked eggs, chopped
• 1 tablespoon lemon juice
• 1 cup mayonnaise

Method:

1. Combine all ingredients; season to taste and chill.

2. Serve on salad greens; garnish with tomato wedges if desired.

House Salad Cabbage and Scallion

Cabbage Salad

Ingredients:

2 cups chopped romain lettuce

1 cup shredded white cabbage

3 carrots, shredded

2 ribs celery, diced

1 cup diced doced red pepper

1/2 cup minced radish

2 tomatoes, cut in quarters

Scallion Vinaigrette

Method:

1. Put all ingredients except tomatoes, radishes and dressing in salad bowl.

2. Add about 4 tablespoons dressing over salad; toss (add more dressing to taste).

3. Garnish with tomatoes

Scallop Salad with Fresh Vegetable

Scallop Salad

Ingredients:

• 1 pound bay scallops
• 1/2 cup freshly squeezed lime Juice
• 2 tablespoons sliced scallions
• 1 tablespoon chopped fresh Cilantro leaves
• 1 tablespoon olive oil
• 1 small clove garlic, cut in half
• 1/4 teaspoon Tabasco sauce
• 1 small head cabbage
• 1 medium red bell pepper, cut into strips
• 1 medium, tomato cut into wedges
• 1 small cucumber sliced
• 1 small cucumber liced
• 1/4 teaspoon salt

Method:

1. In medium bowl, combine uncooked scallops, lime juice, scallions, coriander, olive oil, garlic, salt and Tabasco.

2. Cover; let mixture stand 5 hours at room temperature or refrigerate overnight, stirring occasionally.

3. Line a serving plate with lettuce leaves; spoon vegetables and scallop mixture on cabbage, garnishing with fresh coriander if desired.

Seafood Salad for all Occasions

Seafood Potato Salad

Ingredients:

• 8 ounces frozen cooked shrimp. thawed and deveined
• 1 can (6 to 7 ounces) tuna, drained
• 3 cups cooked potato, cooled and cut into small cubes
• 1/2 cup minced onions
• 1/2 cup minced sweet pickles
• 1 cups minced celery
• 1/4 cup diced sweet red pepper
• 3 hard-cooked eggs, chopped
• 1 tablespoon lemon juice
• 1 cup mayonnaise

Method:

1. Combine all ingredients except greens; season to taste and chill.

2. Serve on salad greens; garnish with tomato wedges if desired.

Another Potato Salad More Ingredients

Potato Salad 2

Ingredients:

• 6 medium potatoes
• 2 tablespoons minced green pepper
• 1/4 cup minced green onion
• 1/4cup minced onion
• 1 small clove minced garlic
• 1/4 cup chopped celery
• 1/4 cup chopped parsley
• 2 tablespoons minced hot peppers
• 2 teaspoons salt
• 2 tablespoons salad oil
• 2 tablespoons vinegar
• 3 hard-cooked eggs
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot pepper
• 1 teaspoon vinegar
• 1/3 cup mayonnaise

Method:

1. Combine bell pepper, onions, garlic, celery, parsley and hot peppers.

2. Sprinkle mixture with salt, oil and 2 tablespoons vinegar; set aside.

3. Scrub unpeeled potatoes and boil until soft; peel, cut into bite-size pieces and place in large bowl.

4. Separate egg whites and yolks; chop whites and add to potatoes, along with marinated bell pepper mixture.

5. Mash yolks with Worcestershire sauce, pepper sauce and 1 teaspoon vinegar; mix with mayonnaise and add to potato mixture.

6. Mix salad lightly but well.

Another White Creamy Salad Dressing

Creamy Salad Dressing II

Ingredients:

• 1 small tin evaporated milk
• 2 tablespoon lemon juice
• 1 teaspoon French mustard
• 1 tablespoon salad oil
• pinch of sugar
• 1 /4 cup chopped parsley

Method:

1 Blend all the ingredients to a smooth cream.

 

Steak Should Never Miss White Creamy Horse Radish

Creamy Horse Radish Sauce 2

Ingredients:

• 5 tbsps. evaporated milk
• 3 oz. of horse radish
• 2 cups table cream
• 1 teaspoon mustard
• 2 Table spoon shopped Chives
• 1 pinch of sugar
• salt and freshly ground pepper

Method:

1 Blend the cleaned and cut-up horse radish with the evaporated milk, mustard and seasoning to a smooth cream.

2 Add the cream and chives through and continue blending for another 30 seconds.

White Silky Salad Dressing

White Creamy Salad Dressing

Ingredients:

• 6 tablespoons sour cream
• 2 table spoons olive oil
• 1 table spoon vinegar
• 1 table spoon lemon juice
• 1 pinch of sugar
• 1/2 small onion
• 2 tablespoons parsley
• salt and freshly ground pepper

Method:

Put all ingredients into the blender and work into a thick cream.

Vinaigrette Dressing for Almost any Greens

Vinaigrette Salad Dressing

Ingredients:

6 tablespoons olive oil

1 tablespoon. vinegar

2 tablespoons lemon juice

1 pinch of sugar

1/2 small chipped onion

1/2 cup chopped parsley

salt, pepper

Method:

Put all ingredients into the blender and work into a thick cream.

Authentic Tabbouleh Salad Recipe

Refreshing Teboleh Salad Anytime

Called " Taboli, Teboleh or Tabouleh" however this salad became very well known lately, therefore it's easy to find it almost at all super markets and food stores. Tabouleh is a cold famous dish mainly made of parsley and bulgur, it comes from the kitchen of the Levant, including Lebanon, considered a top side and salad dish for the meals.  It is rich in vitamins, minerals and antioxidants. Also the olive oil is an essential ingredient for this salad, and probably for all the Syrian Lebanese salads . Tabouleh has undeniable health benefits, basically for all it's ingredients. Therefore vegetarians are good friends of this dish, not to mention the slimming diet all well served... Great! Eating a piece of cheese with romaine lettuce at the end. Life is good!!!!

Ingredients:

• 3 Cups chopped parsley
• 4 Tablespoons bulgur, soaked in water for 30 minutes.
• 1 Cup diced onion leaves
• 2 Cups of tomatoes cut into cubes.
• 4 Tablespoons lemon juice
• 4 Tablespoons of olive oil

Method:

Soak in 1/2 cup of water the bulgur about 30 min till become really soft, add it to chipped tomato with lemon juice and other ingredient, and mix all very well. finally drizzle the olive oil on top and continue mixing.

Let it set for 15min before you serve. For the best result parsley must be chopped by hand not using any kind of processors... enjoy!

Beets Avocado Fresh Salad with my Guitar Background

Spring Vegetable and Balsamic Dressing

Spring is almost here in Washington D.C. Top priority food to prepare is salad and salad and salad... No matter where you are or where you go, to the lake to the river or picnic, always salads fits. Noodle salad, tabouli, fettoosh, and greek salad one most be always ready to enjoy the food and the place as well!
Salads are easy to make, however the secret always is selecting the correct combination of greens with the right dressing and then you're good to go.
Here I used cooked beets and avocado with sweet pepper, the cheese was Halloomi, but other kind of cheese will work, as I did try it with Feta and tasted great!
The aged balsamic vinegar is a good choice always with similar kind of dressing, I mixed balsamic with olive oil, oregano and roasted sesame seeds, and finally black pepper.