Recipes

Welcome to our SALADS section! 

You've gotta have a salad with your meal!  It's good for your inner-self!

Lebanese Highlands Fattoush Salad & Dressing

This healthy and delicious recipe comes to use from the impressive mountainous region of Lebanon.

  • 2 large pita breads

  • salt (optional) & pepper

  • 1/4 cup fresh lemon juice

  • 1/3 cup olive oil

  • 1/2 head romaine lettuce, torn into bite size pieces

  • 1/2 cup parsley, coarsely chopped

  • 4 green onions, sliced

  • 1/2 cup fresh mint, coarsely chopped

  • 1 cucumber, peeled and chopped into 1/2 " cubes

  • 3 tomatoes, cut in 1" cubes 

Pita Toast: Toast pitas in 375 degree F oven until golden and crisp (15 minutes). Let cool. Break into 1/2 " pieces.

For the Dressing: In a small bowl, mix salt and pepper (to taste) lemon juice and olive oil.

Assembly: In a large salad bowl, toss lettuce, parsley, green onions, mint, cucumber, and tomato. Add toasted pita pieces over salad vegetables. Pour dressing over salad and toss well. Serve immediately.

Mountain Dew Salad
Yield: 8 servings

3 oz Lemon gelatin
3 oz Orange pineapple gelatin
2 c Boiling water
1 ½ c Mountain dew
20 oz Crushed pineapple
1 c Mini marshmallows
2   Bananas; sliced
½ c Sugar
2 T Cornstarch
1   Egg; beaten
2 T Margarine
8 oz Cool whip
Dissolve the gelatin in hot water in a 13 x 9 pan. Add the mountain dew. Drain the crushed pineapple, reserving 1 cup of juice. Add the pineapple to the gelatin. Add the marshmallows and sliced bananas. Put in fridge to thicken. Mix the sugar, cornstarch, beaten egg, margarine and pineapple juice in a saucepan. Cook until thick, stirring constantly. Remove the pan from the heat and cool completely. Add the whipped topping and spread over set jello.

Mountain Mushroom Salad
Yield: 1 serving for six.

2 c Chanterelle mushrooms;, (quart)
1 c Porcini mushrooms;cut into quarters
1 ts Garlic; chopped
1 c Tomatoes; peeled,seeded,diced
2 tb Fresh basil; chopped
3 tb Olive oil
3 tb Lemon juice
1 tb Balsamic vinegar
½ c Sun-dried tomatoes; diced
¼ c Italian parsley; chopped
1. Preheat oven to 400F. 2. Place the mushrooms, garlic, and olive oil on a sheet pan. 3. Toss and season. 4. Bake until light brown. 5. Remove and toss with remaining ingredients. 6. Serve at room temperature.

Rocky Mountain Salad 
Yield: 6 Servings

1 c Chopped onion
3 tb Cider vinegar
2 ts Spicy brown mustard
½ ts Sugar
½ ts Salt
¼ ts Freshly ground black pepper
¾ c Olive oil
2   Heads romaine lettuce; torn into bite-size pieces
1 cn (14-oz) water-packed artichoke hearts; drained & quartered
1 lg Avocado; peeled, seeded, and cut into bite-size pieces
½ lb Bacon; crisply cooked and crumbled
4 oz Freshly grated Parmesan cheese
 In food process or blender, combine onion and vinegar. Process to puree onion and transfer to medium bowl. Whisk in mustard, sugar, salt and pepper. Gradually add olive oil, whisking constantly. Whisk to thicken and set aside. In large bowl, combine lettuce, artichoke hearts, avocado, bacon and cheese. Add enough dressing to coat. Serve immediately.

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