Beet, Carrot and Mint Salad

Makes 4 servings.

Here’s a salad that is colorful, nutritious and easy to prepare.

INGREDIENTS:

• 2 medium beets

• 2 medium carrots

• ¾ cup lightly packed mint leaves, hand torn

• ½ cup blanched sliced almonds, toasted

VINAIGRETTE DRESSING:

• Zest and juice from 1 lime (4 tablespoons)

• 1 ½ tablespoons honey

• 1 tablespoon low -sodium soy sauce

• 2 tablespoons extra -virgin olive oil

• 1 tablespoon rice vinegar

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Peel the beets, cut into pieces to fit into the food processor fitted with the coarse grating attachment and grate coarsely. Place into a bowl.

2. Peel the carrots, trim the ends and grate as well. Add to the beets along with the mint and almonds.

3. Toss with the dressing and season to taste.

Carrot Salad with Walnuts and Currants

Makes 6 servings. 

I serve this salad very often as a first course. The combination of crunchy walnuts, spicy dressing and sweet currants make this dish distinctive. 

INGREDIENTS:

• 1¼ pounds carrots, about 8 medium

• ¼ cup extra-virgin olive oil

• 1½ tablespoons Dijon type mustard

• 1 tablespoon honey

• 2 tablespoons lemon juice

• 1/3 cup dried currants

• ½ cup toasted walnuts, coarsely chopped

• 1 cup tightly packed flat leaf parsley, coarsely chopped.

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Peel the carrots and trim.  Grate in a food processor fitted with the medium grating attachment. 

2. In a medium bowl whisk the olive oil, mustard, honey, lemon juice, salt and pepper.  Add the carrots, walnuts, dried currants and parsley. Toss well and season to taste.     

3. I suggest that you recheck the seasoning before serving.

Tabbouleh Salad

Makes 6- 8 servings.

This nutritious, lemony Middle Eastern Salad requires no cooking.  You can definitely make this salad in advance, but be sure to season it to taste before serving.

INGREDIENTS

• 1 cup medium bulgur
• 1 cup boiling water
• 4 tablespoons extra virgin olive oil
• 4 tablespoons lemon juice, approx
• 1 cup loosely packed flat leaf parsley, finely chopped
• 2 scallions including green part, cut thinly
• 4 radishes, cubed 
• ½ green bell pepper, cored, seeded and cubed
• 10 fresh mint leaves, finely chopped
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Place bulgur in a medium bowl and add boiling water. Cover and let stand for 25 minutes, or until the bulgur is tender and the water has been absorbed. (If some water still remains, drain the bulgur in a sieve and return it to the bowl.)
2. Add the remaining ingredients and season to taste with lemon juice, salt and pepper.