Roasted Chickpea Endive salad
June 10, 2019
QED WSJ June 2019 Svgs 4-6
1 can chickpeas (15 oz) drained, 2 tsp oil S&P, roasted 425º 15 minutes
Mix together:
- 3 TB oil
- 2 Tb red wine vingar
- 2 C diced tomatoes
- 1 ½ C diced cucumber
- ½ C diced red pepper
- ½ C diced yellow pepper
- ¼ C diced red onion
- ¼ C chopped fresh parsley
- 2 TB chopped fresh mint
- 4 Belgian endives, cleaned and separated
- 1 C feta
Farro Cucumber Dried Cherries chèvre
August 7, 2018
Very easy, quick, QED
- 1 C farro, brown in pan, add a sprig thyme to water to cook Farro. Drain
ADD
- Chèvre
- walnuts
- cucumber – quarter lengthwise, slice
- red pepper
- dried cherries
- Tuscan Kale
- s & p
Quinoa Avocado Cucumber Chickpea salad
June 19, 2017
INGEDIENTS – mix together
- 2 C Cooked Quinoa
- 1 can drained chickpeas/garbanzo beans
- 1 avocado cubed
- 1 cucumber chopped
- 1 C cherry tomatoes halved
- Juice 1 lemon & 2 TB olive oil
- salt & pepper
Cucumber Feta Blueberry salad
November 5, 2012
Serves 4-6
Dressing: whisk together in small bowl:
- 2 TB olive oil
- 2 TB white vinegar
- 1 tsp honey
- S&P
SALAD toss with dressing.
- 3 C blueberries
- 2 hothouse cucumbers, seeds scraped out, peeled, cut into 1 ” diagonal pieces
- 3 scallions thinly sliced
- 1 C crumbled feta
- 1 heart romaine chopped
- 2 C lightly packed mint leaves
Salad Biard Nice
February 5, 2012
from Biard’s in Nice 2001. Very refereshing on hot summer day.
Cut vegetables into triangle shape bites.
- 2 large tomatoes
- 1 English cucumber (cut in quarters, lengthwise, then into bite size triangle pieces)
- 1 red pepper
- bunch cooked white asparagus
- 1 finely chopped medium red onion
- some leaves of chopped fresh mint
- artificial crab meat or tuna
Simple Dressing
- 3 TB oil
- 1 1/2 TB lemon juice
- 2 tsp Dijon mustard
- 2 tsp red wine vinegar
VINAIGRETTE
- 1 TB red wine vinegar
- 4 TB oil
- 1 tsp soy
- 1 tsp Dijon
Swedish Cucumber Salad
January 1, 2012
Traditionally served with salmon, meatballs, potatoes, either for special occasions like a Julbord, or in everyday smorgåsbords.
- 3 large English cucumbers (1 1/2 lbs)
- 1 TB salt
- 1/2 cup white vinegar (or rice vinegar)
- 2 TB sugar
- 1/8 tsp white pepper
- 2 TB chopped fresh dill
Directions:
Slice cucumbers using a 1 mm slicing disc on food processor or slicing blade of cheese slicer. Sprinkle salt over slices, press with plate to remove excess moisture (about 1 or 2 hrs). Drain off liquid, pat cucumbers dry. Mix vinegar, sugar, white pepper and pour over cucumbers, sprinkle with chopped dill (you may add more sugar if you want it sweeter). Refrigerate for 2 hours, pour off liquid and serve!
Olsson Recipes 