Lebanese Chard & Bean Salad

Lebanese Chard & Bean Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 4 c. chard and/or saute mix, whole leaves & stem
  • 1 c. green, purple or dragon tongue beans, cut or snapped into thirds
  • ½ medium onion, finely sliced
  • ⅓ c. plain yogurt
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh parsley, chopped
  • ½ c. walnuts, coarsely chopped & toasted
  • ½ c. sweet peppers, very thinly sliced

Instructions
  1. Steam chard for a minute or two (greens for slightly less time), until just wilted.
  2. Run under cold water to cool & drain. Arrange it on a serving platter.
  3. Steam beans for a couple of minutes, cool, drain, & place on top of wilted greens. Arrange onion & sweet pepper slices on top of beans.
  4. Mix yogurt, lemon juice & parsley together in a small bowl & drizzle over salad.
  5. Top with walnuts & extra parsley for garnish.
  6. Add toasted pita wedges for a complete meal!

 

Frisee Endive Salad

Frisee Endive Salad
Author: 
Recipe type: Salad
Serves: 3-4
 

Ingredients
  • ½ head of frisee
  • ¼ c. blue cheese, crumbled
  • ¼ c. dried cranberries
  • ⅓ c. walnuts, broken into pieces
  • 1 Tbsp. maple syrup
  • pinch of salt
  • Dressing:
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. finely minced yellow onion
  • 1 tsp. each grainy mustard & honey
  • 1½ Tbsp. sunflower, or olive oil
  • salt & pepper to taste

Instructions
  1. Wash endive & spin dry.
  2. Coarsely chop or rip leaves & place in serving bowl.
  3. In a small frying pan, toast walnuts for about a minute over high heat, stirring.
  4. Add maple syrup & pinch of salt & remove from heat.
  5. Set aside. In a small bowl, whisk together dressing ingredients.
  6. Pour over salad, toss to coat, top with cheese, craisins, & maple nuts.

 

Greek Beetroot Salad

Greek Beetroot Salad
Author: 
Recipe type: Side Dish
Cuisine: Greek
Serves: 4
 

Ingredients
  • 4-5 medium red beets, unpeeled with 1″ of stem remaining
  • 2 cloves of garlic, minced or pressed
  • ½ c. plain yogurt
  • ¼ c. walnuts, coarsely chopped & toasted
  • 3 Tbsp. sunflower oil
  • 2 Tbsp. white wine or apple cider vinegar
  • salt & pepper to taste

Instructions
  1. Boil beets, cool in cold water, and cut them in half-moon slices about ½ inch thick.
  2. Toast the walnuts in small frying pan (without oil) until fragrant.
  3. Mix yogurt, sunflower oil, vinegar, salt & pepper and pour over beets.
  4. Top with walnuts and stir gently.
  5. Cool in refrigerator for at least an hour before serving.

 

Green Bean Salad with Chevre Cheese

Green Bean Salad with Chevre Cheese
Author: 
 

Ingredients
  • Green Bean Salad with Chevre Cheese
  • Dressing:
  • ⅓ c. Driftless Sunflower or olive oil
  • 2 Tbsp. white wine or white wine vinegar
  • 1 tsp. Dijon mustard
  • 1 Tbsp. fresh onions, minced
  • salt & pepper to taste
  • ½ lb. fresh green & yellow beans, stems removed
  • 1 small fresh onion, thinly sliced
  • ½ c. walnuts, toasted
  • 2 oz soft chevre (soft goat cheese), crumbled

Instructions
  1. Whisk ingredients for dressing together & set aside.
  2. Steam green beans for about 5 minutes, or until slightly tender.
  3. Cool under cold water & drain.
  4. Mix green beans, fennel, walnuts, & dressing together & top with goat cheese.
  5. Serve cold.