Salads

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LEBANESE WHITE BEANS SALAD

 

This is a flavorful white bean salad. You can serve them as appetizers, side dish, or even main dish. All depending on how and with what. This vegetarian bean salad is served with bread to be the main dish.

QUANTITY

1 cup white Beans

DRESSING

1/2 Cup Olive Oil

3 to 4 tablespoons Lemon juice (Or More As Needed)

Salt, (to taste)

2 Cloves Garlic, (peeled & minced)

1/3 cup White Onion, (finely chopped)

1/4 cup Fresh Parsley, (chopped)

DIRECTIONS

The night before serving, rinse the 1 cup dried white beans picking out any bad ones and place in a large bowl. Cover with water, and let soak at least 12 hours.

The next day, drain well, rinse and place the beans with water in a pot and bring to a boil.

Reduce the heat and cook until the beans are tender.

Drain, and place the beans in a large bowl and mix with the prepared dressing while still warm.

Taste, and adjust seasonings lemon and oil as needed.

Let stand, covered, until the flavors are blended, 1 to 2 hours. This way you will taste the deep flavor of seasoning in each bite.

Sprinkle with parsley before serving.

Serve at room temperature.

Lebanese Green Salad

 

Very easy, fresh, and healthy Lebanese green salad. It is a refreshing side dish that complements all kinds of main dishes. It is low in calories and can be served with any meal
 

INGREDIENTS

3 medium fresh Tomatoes, cut to small pieces

6 Cucumbers or more, depending on the size

1 Green Bell Pepper, remove seeds and cut to small pieces

1 medium-sized White Onion, cut to slices

DRESSING

2 Garlic cloves crushed

1 tsp. Salt

1/2 cup squeezed Lemon

1/2 cup Olive Oil

Dried Mint

INSTRUCTIONS

In a large bowl, mix together tomatoes, cucumbers, bell peppers, white onions. (Be sure to dice the vegetables small and evenly).
In another small bowl, combine, smashed garlic with salt and the squeezed lemon juice. Whisk together and pour the dressing over the vegetables and mix till vegetables are well coated with oil, lemon juice, garlic, and salt. Sprinkle with dried mint on top.

Best served fresh at room temperature. You can also serve chilled for a more refreshing salad.

Serve as a side dish alongside a meal. 

FRESH FRUIT SALAD

 

There is nothing quite as refreshing as a fresh fruit salad, delicious and healthy. Thanks to the power of fresh, natural and tasty fruits

INGREDIENTS

2 Apples
4 Mandarins
4 Kiwi, skinned and chopped
20 Grapes could be red or green
2 ripe Bananas
15 Strawberries
2 Oranges, fresh and squeezed into juice
1 Lemon, squeezed and juiced
Optional 1 cup of each: Pineapple, Raspberries, Blueberries depending on seasonal fruits, and make sure you have at least 5 types of fruits and that they are a mix between sour and sweet or to your liking…

DIRECTIONS

Use fresh washed ripe fruit
Cut fruits into small cubes or into bite-size pieces and place them in a pretty glass bowl
Stir all cut fruits in the bowl and then add the freshly squeezed orange and lemon juice
Leave the chunks of fruit to marinate the juices for about an hour in the fridge prior to serving time

Tip for peeling mandarin:
Peel the mandarin, separate into segments, and remove all stringy stuff.
Blanch the segments in boiling water for 10 seconds. Blanching too long will make the mandarin too fragile
Drain the segments and put them into cold water
Snip the inner end of the mandarin membrane
Peel away the membrane
Mandarin segments are ready for use