Israeli Vegetable Salad

Ingredients:
1 English cucumber, chopped
4 tomatoes, chopped
1/2 large white onion, chopped
4 sprigs mint, minced
1 tsp dried parsley (or 1 tbsp fresh, minced)
1 Tbsp fresh lemon juice
1 tsp canola oil (optional)
1 tsp minced garlic
To Make:
Add the mint, parsley, lemon juice, oil and garlic to a bowl and mix.
Add in the cucumber, tomatoes, onion, and toss.

Let sit 3 minutes then serve.

Moroccan Carrot Salad

Ingredients:
6 carrots, boiled, drained and cut into 1/4 inch slices
1 tsp dried parsley (or 1 Tbsp fresh and chopped)
2 tsp minced garlic
1 tsp canola oil
2 tsp lemon juice
1 tsp ground cumin
1/4 tsp ground tumeric
To Make:
Add all but carrots to a bowl and mix.
Add carrots to mixture and toss.

Let sit for 4 hours then serve.

Citrus Date Couscous

Ingredients:

1 cup fine couscous

1 cup boiling water

2 clementine oranges peeled and chopped

1/2 cup lemon juice

1/2 cup pitted and chopped dates

To Make:

Place couscous in a bowl. Pour boiling water over.

Add other ingredients and toss.

Allow to sit for 10 minutes.

Toss with a fork and serve warm immediately or refrigerate and serve cold.

Kale Salad with Oil Free Dressing

Dressing Ingredients:

1 cup water

4-6 dates, pits removed

1 lemon, peeled and chopped
1 cup tahini (ground sesame seeds)

1/4 cup soy sauce or tamari

2 tsp mustard powder

1/2 cup nutritional yeast

To Make:

Add water and dates to blender or food processor and blend until there are not lumps left.

Add lemon and blend until there are not lumps left.

Add remaining ingredients and blend until smooth.

Any not used immediately should be kept in the refrigerator.

Salad Ingredients:
4 cups fresh kale, stems removed and cut into bite sized pieces
1 cup cherry tomatoes
4 Tbsp Oil Free Dressing
Optional salt or Herbamare Spicy
To Make:
Mix kale and dressing thoroughly to massage kale. Approx 5 minutes.
Top with cherry tomatoes.
Taste and add salt or Herbamare Spicy to taste. We add just a very light sprinkling of the Herbamare Spicy.

This dressing can also be used with cooked pasta or potatoes.

We bought  the Herbamare Spicy at our local Superstore.

Sweet Potato Salad

Ingredients:

2 large sweet potatoes

1/4 cup chopped red onions

Dressing:

1/2 cup liquid honey

1/2 cup cider vinegar

1 tsp granulated garlic

1 tsp red pepper flakes

To Make:

Boil, peel and cube the sweet potatoes.

In a jar add the dressing ingredients and shake.

Pour the dressing over the sweet potatoes and mix gently.

If you put it in a bowl with a tight lid you can gently turn the bowl over to mix without mashing the sweet potatoes which are soft and easily loose their shape.

If you want to make the salad more interesting you can add other raw vegetables such as chopped green onion, chopped sweet pepper, chopped celery or any other vegetable that appeals.

Winter salad with Asian dressing

This salad  improves if it sits for a few hours.

Ingredients:

2 large leaves of curly kale, washed, stems removed, cut into small bite size pieces.

1/4 cup red onion, sliced very thin then chopped

2 cups broccoli chopped into bite size pieces (save the stalks for soup)

1 large pepper, diced (any colour)

1 cup red cabbage, sliced fine

Toss the salad ingredients together

Dressing Ingredients:

1/4 cup sesame oil

4 Tbsp low sodium soy sauce

1/2 tsp chili flakes

2 tsp agave (or other sweetener)

Mix dressing ingredients together.

Toss the salad and the dressing together.

This can be made a day ahead and will be good.

If we have left over we stir fry it and serve it over rice, potato or pasta.