Serves 3:

• 4 medium carrots
• 4 large radishes
• 1 cup white or feta cheese, chopped
• 1/4 cup parsley finely chopped
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1/4 cup olive oil
• 2 garlic cloves
• 1/2 cup black olives for garnish

Wash , peel and grate the carrots and radishes.  Crush the garlic and salt and beat in the lemon juice and oil.  Pour the garlic lemon mixture over the garted carrots and radishes.  Mix well then add the cheese pieces and garnish with olives and parsley.

Serves 4:

• 3 cups of finely shredded cabbage leaves
• seeds of one sour pomegranate
• juice of one lemon
• 1/4 cup of vinegar
• 1/4 cup olive oil
• 1 garlic clove, crushed
• 1 teaspoon salt

In a salad bowl, mix the above ingredients well and serve.

Serves 4:

• 1/2 cup vinegar
• 1/4 cup olive oil
• 1 lb. cooked beets
• 2 onions cut into rings
• 1/2 cup chopped parsley
• 2 teaspoon salt

Place the onion rings in a salad bowl.  Stir in the salt and vinegar.  Peel then slice the beetroot and add to the mixture in the bowl.  Stir well and garnish with parsley.

Serves 7:

• 2 lbs. Zucchini
• 1/4 cup olive oil
• 3/4 cup parsely, finely chopped
• 1 1/2 tablespoon salt
• 2 cups yogurt
• 4 garlic cloves

Wash and cut off stems, then slice the Zucchini into medium sized pieces.  Cook in 2 cups of water and a dash of salt over medium heat for one hour or until tender.  Drain and set aside to cool.  Chop the Zucchini very finely.  Crush the garlic with the salt and stir in the yogurt.  Add the chopped Zucchini to the yogurt mixture.  Stir well.  Pour into platter then sprinkle with chopped parsley and olive oil.

Serves 5:

• 1/2 loaf pita bread, toasted or dried
• 1 ib. cucumber
• 1 medium-sized lettuce
• 1 lb. tomatoes
• 10 small radihes
• 1 tablespoon salt
• 5 garlic cloves
• juice of two lemons
• 3 tablespoons vinegar
• olive oil
• 3/4 cup fresh mint leaves
• 1 onion
• 3/4 cup of parsley and purslane (optional)

Break the bread into small pieces.  Chop the vegetables finely and combine them with the bread.  Crush the garlic with salt and stir in the lemon juice, olive oil and vinegar.  Add the garlic mixture to the vegetables and stir well.  Sprinkles a little Summac on the Fattoush and serve.

• 2 packages dry Ramen Noodles, crushed
• 1 head cabbage, shredded
• 1 small can of oriental corn, drained
• 1 small sliced water chestnuts, drained
• 1 bunch green onions, chopped
• 1/2 cup almond flakes
• 1/2 cup sesame seeds
• 1/4 cup rice wine vinegar
• 1 teaspoon sugar
• 1/4/ cup light oil
• 1/4 cup soy sauce

Mix together the crushed Ramon noodles (discard the flavor packets), cabbage, corn, water chestnuts and onions.  In a small pay dry roast the almonds flakes and sesame seeds and add to the above mixure.  In a sparate saucepan mix the rice wine vinegar, sugar, oil and soy sauce and bring to a boil.  Allow this to cool then pour over the above mixture.  Refrigerate overnight

• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 2 teaspoons freshlemon juice
• 1/2 teraspoon galic salt
• 1/8 teaspoon pepper
• 1/2 cup minced green onions

Mix until well blended.

Serves 4-6:

• 2 cups dried lentils
• 1 onion, stuck with 2 cloves
• 6 scallions, chopped
• 1/2/ cup French dressing (oil and vinegar)
• red pepper strips
• 1/8 teaspoon salt
• 1 bay leaf
• 1 cup parsley, chopped
• salad greens
• salt and pepper, to taste

Waash lentils: cover with water and bring to a boil for two minutes.  Remove from heat, cover and let stand for 1 hour.  Add salt, onion, and bay leaf.  Bring to boil again: simmer, covered until lentils are tender.  Do not over cook.  Drain and cool.  Combine lentils with scallions, parsley and French dressing.  Season with salt and pepper to taste.  Toss thoroughly.  CHill.  Serve on salad greens and garnish with strips of red pepper. 

• 8 medium ripe tomatoes
• 1/2 onion or 5 scallions chopped
• 1 cucumber peeled and thinly sliced
• 1 teespoon oregano
• 1/4/cup olive oil
• salt and pepper , to taste

Peel and dice tomatoes.  Toss all ingredients and let stand for 10 minutes.  Serve at room temperature.

Serves 4 -6:

• 4-5 potatoes
• 1/3/cup olive oil
• 1/4 cup lemon juice
• 1/2/ bunch parsley
• 4-5 scallions, finely chopped
• salt and pepper, to taste

Boil potatoes in skins until tender.  Drain, peel and slice thin.  While still warm add oilve oil and lemon juice.  Add scallions, parsley, salt and pepper.  Toss to completely blend.  Serve warm.

Serves 6 -8:

• 1 can white kidney beans or check peas
• 1 bunch scallions, finely chopped
• Juice of 2 lemons
• 1/2 to 3/4 cup olive oil
• 1 cn string beans
• 1 can red kidney beans
• 1 bunch parsley, minced
• salt and pepper to taste

Wash and drain beans.   Mixed in bowl with all other ingredients throughly.  Allow to marinate for several hours before serving.

Serves 6:

• 1/2 load pita bread, toasted and dried
• 1 clove garlic
• 1/2 cup lemon juice
• 1 hot pepper, minced (optional)
• 1 cup mint (optional)
• 2-3 tomatoes, cut into 1" cubes
• 1 cucumber, peeled, quartered and cut into small pieces
• 1/2 cup parsley
• 1/2 cup olive oil 3 scallions
• 1/4 head iceberg lettuce
• salt and pepper, to taste

Toast the bread to a golden brown and break into pieces in a salad bowl.  Mash garlic and mix well with salt to taste.  Add lemon juice and seasonings and blend well.  Coarsely chop the parsley, scallions and mint.  Tear the lettuce into small pieces.  Add all remaining chopped vegetables and toasted bread to lemon mixtrure.  Toss thoroughly.  Just before serving add oil and toss again.

Serves 6:

• 1 cup cantaloupe balls
• 1/2 cup orange sections, diced
• 2 bananas, diced
• 1 cup lettuce, shredded
• 2 teaspoons low calorie dressing

Chill all ingredients.  Lightly toss together just before serving.

Serves 6 to 8:

• 3 cup red cabbage, shredded
• 1/4/ cup parsley, chopped
• 2 teaspoons capers
• 1 clove garlic, minced
• 1/2 cup sour cream
• 2 teaspoons vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt

Combine first five ingredients, then in a smaller bowl mix the next four ingredients for the dressing.  Pour over the cabbage, mix well and chill.

Serves 4 to 6:

• 1 lb fresh sinach
• 4 scallions or 1 med. onions, chopped finely
• 1/2 cup pine nuts or walnuts
• 1/4 cup olive oil
• juice of 1 lemon
• salt and allspice to taste

Wash spinach well, drain.  Chop spinach into bitesized pieces.  Add chopped scallions, nuts, oil, lemon juice, salt and allspice to taste.  Toss lightly.  Chill before serving.

Serves 6:

• 1 head iceberg lettuce
• 4 tomatoes
• 1 cucumber
• 3 diced radishes

Dressing:

• 1/2 cup salad oil
• 1/3 cup vinegar
• 1 clove garlic, minced

Tear lettuce after soaking in ice water.  Dice all vegetables.  Prepare dressing, mixing well.  Add to salad before serving.

Serves 4 to 6:

• 1 qt. yogurt
• 1 clove garlic, crushed
• 1/2/teespoon salt
• 1 large cucumber

Add crushed galic to salt in salad bowl.  Mix in yogurt.  Add cucumber, peeled and sliced.  Serve chilled. 

TABBOULEH SALAD - LEBANESE RECIPE

Serving four to six:

• 1/2 cup fine rinsed burghul (crushed wheat) [after soaking for about ten minutes in cold water]
• 3 finely chopped medium sized fresh, ripe tomatoes.
• 1 cup finely chopped parsley
• 1 cup finely chopped onions
• 1/3 cup fresh lemon juice
• 2 teaspoons salt
• 1/3 cup olive oil
• 2 tablespoons finely cut fresh mint or 1 tablespoon dried mint.

Mix all the Ingredients together except for the lemon juice, salt and pepper, which you need to start adding them while mixing and tasting.

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