mediterranean-cookbook.com

Ingredients:

* 5 cups water
* 2 Tbsp. chopped parsley
* 2 Tbsp. lemon juice
* Green Pepper Sauce
* Salt to taste
* 1 medium cauliflower, rinsed
* 2 hard boiled eggs, quartered
* 2 black olives
* 4 radishes, finely sliced
* 2 scallions, chopped

Directions:

In a saucepan, bring to boil 5 cups of water, add the lemon juice and salt. Then add the whole, washed cauliflower. Boil until tender, 20 to 30 minutes. Allow to cool.

Remove cauliflower to salad bowl. Arrange egg slices around it. Decorate with olives, radishes, scallions, and parsley. Pour sauce on top and serve as a cold salad.

Green Pepper Sauce (Yesil Biberli Salca)

1 green pepper
1/3 cup olive oil or salad oil
5 Tbsp. lemon juice
1/4 tsp. mustard
Salt to taste

Wash green pepper and cut in half. Remove seeds. Slice horizontally into very thin slices. Place in a bowl. Add oil, lemon juice, mustard, and salt. Mix well.

May be prepared several hours ahead of serving time, or over night. This sauce may be served with all kinds of green salads, or with boiled potatoes and zucchini.

February 1st, 2009 | Tags: Low calorie, low carb, turkish recipe, Vegeterian | Category: Salads, Turkish, Vegetarian | Leave a comment

Ingredients:

2 pounds fresh spinach
1/2 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon dry mustard
Salt and freshly ground pepper to taste
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/4 pound feta cheese, crumbled
2 green onions, chopped

Directions:

Remove stems from spinach. Wash and drain leaves, cut into 1-inch wide strips, and place in a salad bowl. Shake together the oil, vinegar, lemon juice, cinnamon, mustard, salt, and pepper; pour half the dressing over the spinach and mix well. Thinly slice cucumbers and arrange in a ring across the top with the cherry tomatoes. Sprinkle with cheese and onions. Pour remaining dressing over the salad.

December 12th, 2008 | Tags: Low calorie, low carb, mediterrean cookbook, vegetarian recipe | Category: Greek, Salads, Uncategorized, Vegetarian | Comments (1)

Ingredients:
Salad:

3 cups fresh broccoli florets
1 can (15 oz) white beans (about 2 cups cooked beans)
1/4 cup fresh basil leaves
1 cup chopped tomatoes or 1 cup grape tomatoes

Vinaigrette:
1/2 teaspoon olive oil
2 tablespoons red wine vinegar
1/4 cup fresh basil leaves
2 tablespoons fresh tomato juice or V8 juice
1/4 teaspoon fresh ground black pepper

Instructions:
Steam the broccoli florets for 2 minutes, then rinse the florets under cold water to stop the cooking. Set aside.
Place the beans in a colander and drain under cold water to remove excess starch.
Tear the basil into small pieces.
In a serving dish combine the broccoli, beans, basil and tomatoes.
In a blender or food processor, combine the dressing ingredients and puree until smooth. Pour over the salad and toss well.

December 12th, 2008 | Tags: egyptian recipe, low carb, mediterranean cookbook, Vegetarian | Category: Egyptian, Salads, Vegetarian | Leave a comment

Ingredients:

Boiled and cooled potatoes, cut in cubes
Ripe tomatoes, diced
Black/green olives
Onions, chopped fine
Salt
Oregano or three to five basil leaves, washed
Virgin olive oil and vinegar, freshly mixed

Directions:

Mix all ingredients except tomatoes and add tomatoes at the end. Serve immediately.

November 21st, 2008 | Tags: Vegetarian | Category: Italian, Salads, Uncategorized, Vegetarian | Leave a comment

Ingredients:

1 head lettuce
1 cucumber
1 tomato
1 red onion
Feta cheese, crumbled
Kalamata Olives
Anchovies in oil
Peppercini peppers

Dressing

1 cup olive oil
1/2 cup balsamic vinegar
1 tsp sea salt
1 tsp pepper
1 clove garlic, crushed
1 tsp Greek Oregano

Directions:

Blend dressing ingredients until creamy in a food processor.

Finely chop lettuce, cucumber, tomato, and red onion to desirable size.

Garnish with feta, olives, pepperocini, and anchovies. Pour dressing and serve.

November 8th, 2008 | Tags: low carb | Category: Greek, Salads, Vegetarian | Leave a comment