Simply Salads - Tu B'Shvat Recipes 2014 Fig Salad

 

Lettuce
Cherry tomatoes cut in half
Craisins
Figs - fresh or dry cut in quarters/eights
Cubed avocado
Toasted slivered almonds or caramelized pecans

Dressing:
4 tbsp olive oil
2 tbsp vinegar
2 tbsp balsamic vinegar
2-3 tbsp sugar (to taste)
1-2 cloves garlic crushed
2 tsp soya sauce

Mix dressing and pour over salad

Couscous Salad

1 cup couscous (pearl)
1 1/2 cups grape tomatoes
1 small cucumber diced
3 1/2 green onions diced
3 tbsps olive oil (or to taste)
3 tbsps balsamic vinegar (or to taste)
1 tbsp honey (or to taste)



Prepare couscous according to instructions. Place in bowl. Add tomatoes,
cucumbers and onions. Wisk together remaining ingredients
and pour over salad. Mix well.


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Cherry Tomato and Olive Salad

2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Italian dressing mix (recommended: Good Seasons)
1 pint cherry tomatoes, sliced in 1/2
1 (15-ounce) can pitted black olives
4 large fresh basil leaves, finely chopped 
2 scallions, cut in 1/2-inch pieces

In a medium bowl whisk together olive oil, vinegar and dressing mix.
Add cherry tomatoes, olives, basil and sliced scallions to bowl. 
Toss to combine.

Grape Waldorf Salad

3 Ambrosia apples cored and diced

3 Granny Smith apples cored and diced 

2 pounds red and green cored and diced seedless grapes

1 cup chopped celery

1/2 cup chopped walnuts 

1 cup coconut

1/2 cup mayonnaise

1/2 cup orange juice concentrate

Combine apples, celery, walnuts, grapes and coconut in a large bowl.
In a small bowl, mix mayonnaise and orange juice. Pour over salad
and stir to coat. 

Moroccan Barley Chickpea Salad

1/2 cups barley

1 1/2 cups chicken or veggie broth

1 1/2 cups water

1 teaspoon salt

Olive oil

1 15-ounce can of chickpeas (garbanzo beans) rinsed and strained

1 cup shelled pistachio nuts

1 cup diced dried apricots

2-3 chopped green onions or scallions

1 cup chopped parsley

Zest and juice of one lemon

1 Tablespoon  Ras el Hanout spice mix (see below)

salt to taste

'Ras el Hanout Spice Mix:

1 teaspoon black pepper

1 teaspoon cardamom

1/4 teaspoon cayenne

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

» 112 teaspoon turmeric

Cook Barley according to instructions. Strain the cooked barley

through a colander or sieve and run cold water over to cool it quickly.

Mix to coat well and set aside. In a large bowl, add the chickpeas,

pistachios, apricots, green onions and parsley and mix well. Add the

zest and juice of the lemon and mix again. Add barley and mix again.

Sprinkle the ras el hanout spice mixture over the barley and mix well.

Taste, and add salt if needed .. let the salad marinate for an hour or

so before serving. If the barley has absorbed all the olive oil, drizzle a

little more on right before serving .