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!

 

Cucumber Yogurt Mint Salad

Cucumber Yogurt Mint Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 2 cups whole-milk yogurt
  • 1 teaspoon minced garlic
  • ½ thinly sliced sweet onion
  • 2 tablespoons Driftless sunflower oil or olive oil
  • ½ teaspoon salt
  • 1 long cucumber, peeled, halved lengthwise and sliced crosswise ¼ inch thick
  • 12 mint leaves, cut in thin ribbons.

Instructions
  1. In a bowl, mix yogurt, garlic, onion, oil and salt together until smooth.
  2. Chill until ready to serve.
  3. Just before serving, mix in cucumber and sliced mint.
  4. Add salt to taste if necessary, garnish with mint leaves and serve.

 

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.

 

Lebanese Salad & Green Bean Salad

Lebanese Salad & Green Bean Salad
Author: 
Cuisine: Lebanese
 

Ingredients
  • 4 c. spinach, whole leaves & stem
  • 1 c. green beans, cut or snapped in half
  • ½ medium onion, finely sliced
  • ⅓ c. plain yogurt
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh mint, chopped (reserve a few whole leaves for garnish)
  • ½ c. walnuts, coarsely chopped & toasted
  • ½ c. red bell peppers, very thinly sliced

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

 

Indian Cucumber Raita

Indian Cucumber Raita
Author: 
Recipe type: Sauce
Cuisine: Indian
 

Ingredients
  • 2 cucumber, diced or thinly sliced
  • 1 c. plain yogurt
  • 2 Tbsp. onion, minced
  • 2 Tbsp. fresh mint, chopped
  • ¼ tsp. ground cumin OR ½ tsp. toasted
  • whole cumin seed (optional)
  • salt & pepper to taste

Instructions
  1. Combine everything but cucumbers in medium bowl & fluff with fork to mix.
  2. Add cucumbers & stir to coat. Serve cold.