Mixed Green Salad

Category: Green Salads

Ingredients
1 head romaine lettuce1
cucumber peeled and sliced
2 to 3 plum tomatoes, cored and
cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar, to
taste
Salt and pepper

Directions
Tear the lettuce leaves into bite-sized pieces and transfer them to a large
salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil,
vinegar, and salt and pepper, and toss to combine.
 Eggplant and Lentil Stew with
Pomegranate Molasses
Category: Vegetable, Grains and Legumes Salad

Ingredients
One 1 1/2-pound long, narrow
eggplant
Salt
1/2 cup lentils
Water
2/3 cup extra-virgin olive oil
1 medium onion, finely chopped
4 medium garlic cloves, minced
2 medium tomatoes, chopped
2 long green chiles, such as
Anaheims—stemmed, seeded and
coarsely chopped
2 tablespoons chopped mint leaves
1 tablespoon tomato paste
1/4 teaspoon crushed red pepper
1/4 cup pomegranate molasses

How to Make It
Step 1    
Partially peel the eggplant so it has lengthwise stripes, then cut it lengthwise into 4
slices. Score each slice on 1 side in a crosshatch pattern. Cut each slice
crosswise into 3 pieces and set on a rimmed baking sheet. Sprinkle with salt. Let stand
for 1 hour.
Step 2    
Meanwhile, in a small saucepan, cover the lentils with 2 inches of water and bring
to a boil. Reduce the heat to moderate and simmer until tender, about 15 minutes. Drain
the lentils.
Step 3    
Coat a small enameled cast-iron casserole with 1 tablespoon of the olive oil. In a bowl,
toss the onion with the garlic, tomatoes, green chiles, mint, tomato paste,
crushed red pepper and 2 teaspoons of salt.
Step 4    
Rinse the eggplant and pat dry. Spread 1/2 cup of the vegetable mixture in the
casserole and top with half of the eggplant. Cover with half of the lentils and half of the
remaining vegetable mixture. Top with the remaining eggplant, lentils and vegetables.
Pour the remaining olive oil around the side and over the vegetables, then
drizzle with the pomegranate molasses.
Step 5    
Bring the stew to a boil. Cover and cook over low heat until the eggplant is very tender,
about 1 1/2 hours. Serve hot, warm or at room temperature.
 Chunky Chicken Salad
Category: Bound Salad 

Ingredients:
1 pound cooked boneless chicken 
1 stalk of celery
2 medium sized onion, finely chopped
2 dill of pickles, chopped
3-4 tbsp of mayonnaise
salt and pepper to taste

Procedure:
Stew the chicken in a casserole add a cup
of water and a salt for 2- 3 minutes wait
until it simmers.Separate the chicken from the stock, chopped the chicken meat
combine all the ingredients, the finely chopped onion, celery, 2 dill of pickles, 3-4 tbsp of
of mayonnaise mix it evenly, then season it with salt and pepper. Served it with toasted
bread or with lettuce now we are ready to plate.
 Tipsy Red-and-Yellow Watermelon Salad
Category: Fruit Salad

Ingredients

 1/2 (6-lb.) red watermelon

 1/2 (6-lb.) yellow watermelon
 1 cup fresh lemon juice (about 10 to 12
lemons)
 2/3 cup sugar
 1/2 cup vodka
 1/3 cup black raspberry liqueur
 Pinch of fine sea salt
 1 tablespoon chopped fresh mint
 Garnish: fresh mint sprigs


Directions:

 Scoop watermelons into balls using various size melon ballers, and place
watermelon in a large bowl.
 Whisk together lemon juice and next 4 ingredients in a medium bowl until
sugar dissolves. Pour lemon juice mixture over watermelon balls; gently stir
to coat. Cover and chill 1 to 2 hours.
 Gently toss watermelon balls. Sprinkle with chopped fresh mint. Serve
immediately with a slotted spoon.
Composed Salad With Lemon Vinaigrette
Category: Composed Salad

Ingredients:

 3 medium beets (about 3/4

pound)
 1 1/2 cups very thinly sliced
green cabbage
 1 1/2 cups very thinly sliced red
cabbage
 1 1/2 cups coarsely shredded
carrot
 1 cup thinly sliced peeled
cucumber
 1/2 cup thinly sliced red onion
 Lemon Vinaigrette

Directions:

 Step 1
 Leave roots and 1 inch of stems on beets; scrub well with a vegetable brush.
Place in a saucepan; add water to cover. Bring to a boil; cover, reduce heat,
and simmer for 35 minutes or until tender. Drain; rinse under cold running
water. Drain; let cool. Trim off beet stems and roots; rub off skins. Cut the
beets into 1/4-inch-wide strips.
 Step 2
 Arrange beets, cabbage, carrot, cucumber, and onion on a serving platter.
Pour Lemon Vinaigrette over salad.
 Cranberry-Pineapple Gelatin Salad
Category: Gelatin Salad

Ingredients
 2 (3-ounce) packages raspberry
gelatin

 1/2 envelope unflavored gelatin

 1 cup boiling water
 1/2 cup cold water
 1 (8-ounce) can crushed pineapple
packet in its own juice
 1 (15-ounce) can whole cranberry
sauce
 1/4 cup finely chopped walnuts
Topping:
 1 (8-ounce) package cream cheese

 1/4 cup confectioners' sugar

 2 tablespoons whipped cream
 1/4 cup walnuts

Direction:

 Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking
spray. In a medium glass mixing bowl, combine the raspberry gelatin and
unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon
continuously for 2 minutes, until the gelatin is completely dissolved. Stir in 1/2
cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir
with a metal spoon until all ingredients are completely incorporated. Pour the
mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
 About 1 hour before serving, invert the mold onto a serving platter and allow to sit
at room temperature; the salad will release itself and come clean from the mold.
 Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl.
Spoon into the center of the mold.