Tabbouleh

This is by far the BEST tabbouleh I have ever tasted. I was never a big fan, until a friend of mine recently made this for a BBQ. I went back for seconds. It's from Ina Garten (The Barefoot Contessa), whose recipes never disappoint me!

3 cups boiling water
2 cups bulgar wheat (whole foods or dezavala market bulk section)
1/2 cup freshly squeezed lemon juice (4 lemons) do not substitute bottled
olive oil
kosher salt (this will make a difference! don't use table salt)
freshly ground pepper
1 cup (1 bunch) green onions, minced, white and green parts
1 cup (2 bunches) chopped fresh mint
1 cup (1 bunch) chopped flat leaf parsley
1 cucumber, peeled, and medium diced
2 cups halved cherry tomatoes (I used regular local tomatoes)

In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/2 cup olive oil, and 3 tsp kosher salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about an hour.

Add green onion, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper to bulgur. Season to taste and serve immediately or cover and refrigerate. The flavors will improve as it sits.

For Pita's Sake Salad

from Rachael Ray

2 pitas, torn into chips
Extra-virgin olive oil cooking spray

Pita crisps spice blend:

* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon crushed red pepper flakes
* 1 teaspoon grill seasoning
* 1 teaspoon dried oregano
* 1 teaspoon paprika

For the salad:

* 1 clove garlic, grated
* 2 lemons, juiced
* 1/3 cup extra-virgin olive oil
* Salt and pepper
* 1 green bell pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 1 beefsteak tomato, chopped
* 1 medium red onion, chopped
* 1/2 cup chopped flat-leaf parsley leaves
* 1/2 cup chopped mint leaves

For the pitas:
Directions

Preheat oven to 350 degrees F.

Place the pitas onto a large baking sheet and spray with cooking spray. Combine the spice blend and sprinkle onto the torn pitas. Place the baking sheet into the oven and bake for about 10 minutes, or until golden brown.
For the salad:

Combine garlic, lemon juice, olive oil, salt and pepper, to taste, in a salad bowl. Add the peppers, tomatoes, onions, parsley, mint and pita chips to the bowl, toss.

Insalata Caprese

2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced1/4 inch thick
1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
1/4 teaspoon dried oregano, crumbled, if using arugula instead of basil
3 to 4 tablespoons extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.

Frog Eye Salad

from Joyce Fenton

1/2 c. sugar
1 T. flour
1/4 tsp. salt
1 c. pineapple juice
1 egg, beaten
1 tsp. lemon juice
1-1/3 c. acine de pepe pasta, uncooked
1 20-oz. can pineapple chunks
1 8-oz. can crushed pineapple
2 cans mandarin oranges, drained
1 8-oz. carton Cool Whip
3 c. miniature marshmallows
1/2 c. flaked coconut

In medium saucepan, stir together sugar, flour and salt. Drain pineapple reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly, drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours to overnight. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover, refrigerate until cold. Top with remaining whipped toppiong, garnish with cherries.

Spinach Salad

from Mom's Recipe Box

Salad:
1 bag spinach
1 head lettuce
1 c. grated swiss cheese
1 can mandarin oranges, drained
8 strips bacon, cooked and crumbled
1 med. red apple, diced
1 small bermuda onion, sliced
12 mushrooms, sliced

Dressing:
1 T. poppy seeds
1 c. canola oil
1/2 c. sugar
1 tsp. salt
1/2 tsp. dry mustard
1/2 c. red wine vinegar

Mix dressing and use part to marinate mushrooms for several hours. Toss salad ingredients together. Just before serving add just enough dressing to coat lettuce and toss thoroughly.

Broccoli Slaw Salad

from Paula Deen

my grocery store offers a bagged "rainbow salad," which is hearts of broccoli, cauliflower, red cabbage and carrots - which adds some color. I usually cut the recipe in half for the fam. I think it's even better the second day.

2 bags (3-ounce) Ramen Noodle Soup in Oriental flavor
1/2 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1/4 cup soy sauce
2 ramen noodle seasoning packets

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.