- About 6 cups baby or mesclun greens
- grated raw carrots
- grated raw beets
- sunflower seeds
- garbanzo beans
- sprouts
- Portion the lettuce into four separate bowls or plates and artfully arrange in a color palate the remaining ingredients. Serve with lemon tahini dressing on the side. You may want to double the dressing recipe since it is very tasty and good on raw veggie
- Lemon Tahini Dressing
- lemon juice
- olive oil
- sesame tahini
- soy sauce
- garlic cloves
- Salt and pepper
- - 1/4 cup water
9/15/2013 — Inspired by the Princeton’s Whole Earth salad
You could add 1-2 Tbs fresh lime juice
- Buckwheat noodles dressed with a little soy sauce and some sesame oil
- ********************
- white sesame seeds
- sea salt
- rice wine vinegar
- soy sauce
- toasted sesame oil
- Directions
- black pepper
- kosher salt
- extra-virgin olive oil
- vegetable oil
- Juice of 1 lime
- Honey Lime Dressing:
- ears of fresh sweet corn
- grape tomatoes cut in halves
- honey
- cayenne pepper
This can be chilled or served warm at room temperature (which was really delicious.)
- sesame oil
- soy sauce
- washed baby spinach
- Pepper to taste
- roasted sesame seed
- rice wine vinegar
- honey
- white sesame seeds
- sea salt
- soy sauce
- toasted sesame oil
16 August 2013 – It makes a lot of Fatoush! It takes a while to do all the chopping but the result was defintely worth it. Start off with about 1/2 cup of olive oil, I thought the 3/4 cup was a bit much. Don’t have sumac? Use a little lemon zest instead. I used a little (about 1/2 tsp of the Turkish seasoning that has sumac in it). Don’t have pomegranate molasses? Use a combination of balsamic and raspberry vinegars.
If you can, get feta that is barrel aged from sheep’s milk.
- dresh mint leaves
- 3/4" strips romaine leaves
- EVOO
- Kosher salt
- For salad::
- EVOO
- Kosher salt
- For dressing::
- finely chopped flat leaf parsley
- Dijon mustard
- sugar
- extra virgin olive oil
- For salad::
- Champagne vinegar
- For dressing::
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- mayonnaise
- ketchup
- sweet pickle relish
- white vinegar
- ⅛ teaspoon kosher salt plus more to taste
PermaLink at: http://www.purewow.com/entry_detail/recipe/6741/Tabbouleh-gets-a-makeover.htm#_is=1nxj9ggjpuf37ucc29ohkjhwy
Serve w/ Pita
- extra-virgin olive oil
- quinoa
- low-sodium or homemade vegetable stock or broth
- finely chopped mint leaves
- finely chopped tomatoes
- finely chopped red bell pepper
- Kosher salt and freshly ground black pepper