Fancy Salads

Capers loves salad, so in honor of her birthday we are having a fancy salad date. Not that there is anything wrong with kale salad, but here are a couple of fresh ideas.

“Tabouli”

2 cups cooked grain (millet, quinoa, or bulgar)

1 cup cooked french lentils

2 seedless oranges, halved and sectioned

juice from 1 lemon or lime

1/4 cup olive oil

1 garlic clove, minced

1/2 cup minced onion

1/2 cucumber, peeled, seeded, and chopped

1 1/2 cups chopped parsley

1/2 cup chopped mint (or dill, basil, fennel)

1/4 cup chopped walnuts, toasted

1/4 cup currants

salt and pepper to taste

1/2 cup crumbled feta cheese (optional)

chopped hot peppers (optional)

 

Mix everything well.

 

Toasted Sesame Slaw

1/2 small green cabbage head, cored and sliced super thin

1/2 medium red onion, sliced super thin

1 large carrot, cut into thin julienne strips

1 1/2 tablespoons dark sesame oil

1/3 cup rice vinegar

1 tablespoon sugar

2 teaspoons Dijon mustard

1 teaspoon salt

3 tablespoons sesame seeds

3 tablespoons dry roasted, unsalted peanuts

 

Put the cabbage into a bowl with red onion and fluff with your hands to separate the pieces. Add the carrot and mix well. In a small bowl, combine the sesame oil, vinegar, sugar, mustard, and salt. Add to the vegetables and mix well. Refrigerate at least 1 hour so the cabbage can soften.