Vegetarian Delight Recipes

Classic Greek Salad:

Ingredients:

Romaine lettuce 1

Cucumber ½ halved length wise

Tomatoes 4

Scallions 8

Black olives 1/3 cup

Feta cheese 4 0unce

White vinegar 6 tbsp

Extra virgin olive oil ½ cup

Salt and pepper to taste

Method: Tear the lettuce leaves into pieces and place them in a large mixing bowl. Slice the cucumber, and add to the bowl. Cut the tomatoes into wedge, and put them also in the bowl. Slice the scallions. Add them with the olives into the bowl and toss well. Cut the feta cheese into cubes and add to the salad. Put the vinegar, olive oil and seasoning into a small bowl, and whisk well. Pour the dressing over the salad and toss to combine. Serve at once.

New Spring Salad:

Ingredients:

Small potatoes 1 ½ lb

White beans ¼ ounce

Cherry tomatoes 4 ounce

White vinegar 2 tbsp

Whole grain mustard 1 tbsp

Olive oil 4 tbsp

Scallions 6 trimmed

Baby spinach leaves few

Salt n pepper to taste

Walnut ¼ cup

Method: Put the potatoes in a pan. Cover with cold water, and bring to boil. Cook for 10-12 minutes, until tender. Meanwhile, turn the beans into a bowl. Cut the tomatoes in half, and add to them with the walnuts. Put the vinegar, mustard, olive oil and sugar in a jar. Close the jar tightly, and shake well. Drain the potatoes well. Cool under cold running water and drain again. Thickly slice the potatoes, and cut the scallions into halves. Add the potatoes and scallions to the bowl containing the bean mixture. Pour the dressing over the salad, and toss well. Serve on a bed of baby spinach leaves.

Hummus:

Ingredients:

Chickpeas 1 can or 14 ounce

Garlic cloves 2

Peanut butter 2 tbsp (smooth)

Olive oil ¼ cup

Lemon Juice of 1

Pepper ½ tsp

Sesame seeds 1 tbsp

Salt To taste