Tabouli

Tabouli is a middle eastern salad.


Ingredients


2 cups quinoa, cooked                                     
1/2 tsp basil 
1 cup chopped parsley                                    
1/2 cup lemon juice
1/2 cup chopped scallions                                 
1/4 cup olive oil
2 TBL fresh mint or 1 TBL dried mint                    
salt and pepper to taste
1 garlic clove, pressed                                      
lettuce leaves, whole
1/4 cup olives, sliced   


Directions


Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabooli and garnish with olives

Curry Chicken Salad/Sandwich

Here is another one I made for my brothers farewell... I tripled this recipe to feed all the people who came & put them in rolls to make a sandwich.

Ingredients
2 Chicken breast, cooked and cubed
2 Celery Stalks, sliced into small peices
1 Cup Craisins
1 Apple, sliced into small peices

Mayo, just enough to moisten
Curry to taste

Directions
Mix all ingredients together. Add as much curry to your taste.

Egg Salad

I had this for lunch today on toast. I love it because it has NO mayonnaise in it. Egg salad is something that is really easily adjustable to your own taste. When I make it for my family and I we have it three different ways for three different people. I think the hardest part is boiling the eggs just right. No one likes that yucky grey ring around the yolk.

Ingredients
5 eggs
2 celery stalks, chopped
Red onion, finely chopped or chives, to taste - I use no more than a tablespoon of chopped onion, you can add more or less to your taste.
2 Tbsp relish
1 Tbsp ranch dressing or sour cream (less if you like a dry egg salad)
2 tsp mustard
Paprika


Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the ranch and mustard and mash with a fork. Don't overdo it because some texture is always nice. Add celery, onion and relish. Serve on toast or have it as a sandwich. Sprinkle paprika over the top when you serve.

Shrimp Salad with Apricots and Cucumber

Ingredients
1/4 Cup fresh lime juice
2 Tbsp vegetable oil
1 Jalapeno (ribs and seeds removed) minced
1 lb frozen, precooked shrimp, thawed, tails removed
4 apricots, pitted and cut into wedges
1/2 english cucumber, halved length wise and thinly sliced
2 scallions, thinly sliced
1/2 cup cilantro leaves
Salt and Pepper


Directions
In a medium bowl, whisk together lime juice, oil and jalapeno. Add shrimp, apricots, cucumber, scallions and cilantro; toss. Season with salt and pepper and serve immediately.