1> AVOCADO, OLIVE, ONION & CHICKPEA SALAD Ingredients:

* * * * * * * *

1 can chickpeas 1-2 ripe avocados, diced 2 cups shredded cabbage 1/2 cup sun-dried tomatoes, chopped 1-2 spring onion, chopped 1-2 tablespoon fresh parsley, chopped 1/2 cup cold extra virgin olive oil 1/2 teaspoon herb-seasoned salt

Instructions:

Place the cabbage, chickpeas, olives, Sundried tomatoes and avocado into a large bowl.

For Dressing, blend spring onions, parsley, salt and olive oil. Pour over salad.

2> CUCUMBER CHICKPEA SALAD INGREDIENTS: 2 can chickpeas, drained 1 cup chopped tomatoes ( or more if you like tomatoes) 1/2 cup minced onions

1/2 cup sliced celery 1 cucumber sliced and chopped 2 teaspoons minced garlic 1 teaspoon dill weedsalt & pepper 3 teaspoons red wine vinegar 1/2 cup olive oil

INSTRUCTIONS:

Mix oil & vinegar well and set aside.

Combine all other ingredients and toss with the oil and vinegar mixture. Chill before serving and garnish with fresh parsley, if desired.

3> FASOLIA KHADRA LIL SALATA (Fresh Green Bean Salad) lb. Fresh green beans, trimmed and broken into bite-sized pieces

1 large ripe tomato, cut into bite-sized pieces or 8 oz. Cherry tomatoes halved

small red onion, thinly sliced and diced

cup shaved Asiago or Feta cheese

Basil Vinaigrette Dressing*

Cook or steam the green beans until crisp-tender. Drain and rinse with cold water, then drain again. Place in bowl; add tomato. Add red onion and toss. Add Basil Vinaigrette and toss. Chill before serving. At serving time, sprinkle shaved cheese on top.

*Basil Vinaigrette Dressing

Combine:

1/3 cup snipped fresh basil (use fresh!)

3 Tb. Red wine vinegar or balsamic vinegar

1 Tb. Extra-virgin olive oil

2 cloves garlic, minced

Ts. Salt

Ts. Pepper

Mix ingredients and refrigerate, covered, up to 8 hours. Makes about 2/3 cup.

4> FRESH MOZZARELLA, TOMATO AND BASIL CAUSCOUS SALAD

Ingredient:

* 2 cups diced tomato

* 3/4 cup diced fresh mozzarella cheese * 3 tablespoons minced shallots * 2 teaspoons extra-virgin olive oil * 1/2 teaspoon salt * 1/2 teaspoon fresh ground black pepper * 1 garlic clove, crushed * 1 1/4 cups water * 1 cup uncooked couscous * 1/4 cup chopped fresh basil * Basil leave for garnish (optional)

Instructions: 1. Combine first 7 ingredients in a large bowl, cover and marinate in refrigerator 30 minutes.

2. Bring water to a boil in a medium saucepan and gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork and cool. Add couscous and basil to tomato mixture, toss gently. Garnish with basil leaves if desired. 5 servings; serving size 1 cup.

5> ORANGE & OLIVE SALAD WITH CUMIN A refreshing winter salad, with seasonal oranges.

* 8 oranges, peeled and white pith removed, sliced

* 3/4 cup good quality black olives, cut in half and pitted * 1 red onion, sliced very thinly * juice of one medium-sized lemon * 1/2 - 1 tsp. ground cumin (to taste) * salt and freshly ground black pepper * 1 Tb. olive oil

Toss together oranges, olives and onion. Mix together lemon juice, cumin, salt and pepper, then which in oil. Toss with the salad and serve. Serve 6.

6> SALATA BATATIS (POTATO SALAD) * 5 large potatoes, cooked, peeled and diced into inch cubes * 2 hardboiled eggs, peeled and chopped. * cup finely chopped green onions * cup finely chopped parsley * 2 tablespoons finely chopped fresh mint * cup olive oil * 2 cloves garlic * cup lemon juice * salt & pepper to taste

Place the first six ingredients in a large salad bowl. In a separate bowl, mash the garlic with the salt, then add the lemon juice & stir. Add the dressing to the rest of the ingredients and toss gently, being careful not to crumble the potatoes and the eggs. Serve chilled.

Serves 4 to 6.

7> SALATIT 'ADS BI-GIBBA BROWN LENTIL SALAD Ingredient

*2 cups brown lentils

*2 spring (green) onions

*2 tablespoons lemon juice

*2 tablespoons olive oil

*salt

Cover lentils with double their amount in water and boil until tender. Drain and cool.

Slice onion, white root part only, and soak in lemon juice. Mix all ingredients together before serving. 8> Egyptian Toasted Pine Nut Couscous With Garlic Shrimp Ingredients:

1 lb large shrimp (fresh or frozen) 1 tablespoon olive oil 4 garlic cloves, minced 1 teaspoon dried tarragon, crushed 1/2 teaspoon dried thyme, crushed 1/4 teaspoon Old Bay Seasoning (or celery salt) 1/2 cup pine nuts, toasted 1 (5 5/8 ounce) package couscous 1 1/4 cups chicken broth 2/3 cup sliced green onion 1/3 cup lemon juice 1/4 cup melted butter 1 (6 ounce) package baby spinach shredded parmesan cheese

Directions: Prep Time: 1 hr Total Time: 1 1/4 hr 1. 1 Peel, devein and rinse shrimp if needed, and then pat dry. 2. 2 Place shrimp in a large self-sealing plastic bag. 3. 3 Add oil, garlic, tarragon, thyme and Old Bay seasoning and seal bag. 4. 4 Gently turn and 'massage' the bag to coat the shrimp with the marinade.

5. 5 Refrigerate for at least one hour. 6. 6 Prepare the couscous according to the package directions, substituting the chicken broth for the water. 7. 7 Stir the pine nuts and onions into the couscous and set aside. 8. 8 Combine the lemon juice and butter in a bowl, and set aside. 9. 9 Saute the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque( Do not overcook or the shrimp will be tough). 10. 10 Pour half of the butter over the shrimp. 11. 11 To serve, divide the spinach among individual bowls. 12. 12 Spoon the couscous onto the spinach. 13. 13 Arrange the shrimp on the couscous and pour the remaining lemon butter over everything. Sprinkle with shredded parmesan

9> Egyptian Brown Bean Salad Ingredients: Servings: 4-6 2 (15 ounce) cans kidney beans, drained or 1 1/2 cups dried brown beans, soaked overnight 3 sprigs thyme 2 bay leaves 1 onion, halved 4 garlic cloves, crushed 1 1/2 teaspoons cumin seeds, crushed 3 green onions, finely chopped 6 tablespoons fresh parsley, chopped 4 teaspoons lemon juice

6 tablespoons olive oil 3 hard-boiled eggs, chopped 1 -2 dill pickles, chopped Change Measurements: US | Metric Directions: Prep Time: 20 mins Total Time: 30 mins 1 If using dried/soaked beans, place in a saucepan, cover with water and boil 10 minutes, then proceed. If using canned kidney beans, place in a saucepan, cover with water, and add thyme, bay, and onion. Bring to a boil, then reduce heat to simmer 10-15 minutes for canned, one hour for dried. 2 Drain and discard the herbs and onion. Chill beans while you mix together remaining ingredients ("dressing"), except the egg and pickle. 3 Stir "dressing", and pour over beans and toss lightly to coat. 4 Gently fold in eggs and pickle, then serve. 5 *We chilled this salad an hour more, then served

10>

Middle Eastern Lamb Salad With Spinach & Feta (Low Carb)

Ingredients: lamb 1/2 leg of lamb, bone removed & butterflied 1 tablespoon extra virgin olive oil 1/2 teaspoon salt (about 3 lbs)

1/4 teaspoon pepper 1 dash thyme 1 teaspoon ground cumin 2 garlic cloves, pressed

salad 1/2 cup pecan pieces 4 ounces feta cheese (4/5 of a cup)

1/4 cup extra virgin olive oil 1 1/2 tablespoons lemon juice 2 cups baby spinach leaves 1 cup mint leaf, coarsely chopped salt, to taste pepper, to taste Directions: Prep Time: 5 mins Total Time: 45 mins 1 Preheat oven to 350F. 2 Rub the lamb all over with the oil and then with the seasonings. 3 Grill the lamb until medium-rare, turning once (internal temp 135F; about 40 minutes on an outdoor grill). 4 On a baking sheet, toast the pecans in preheated oven for about 10 minutes. 5 In a bowl, cobine the remaining ingredients and toss to mix.

6 Sprinkle the pecans over the top of the tossed salad. 7 Slice the lamb thin when it finishes cooking, then serve the salad with the grilled lamb on top. 11> Ingredients:

Mekleh Salata - Cauliflower Salad (Middle Eastern)

155 g potatoes, cut into matchstick sized strips 200 g small cauliflower florets 45 g tahini (sesame seed paste) 30 ml olive oil (optional) 45 ml plain yogurt 15 ml lemon juice 15 ml white vinegar 1 pinch ground cumin salt and pepper 20 g torn arugula leaves 55 g torn lettuce leaves oil (for deep frying) Directions: Prep Time: 15 mins Total Time: 35 mins

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C). 2. 2 Deep fry the potato sticks until crispy and golden brown, about 4 minutes. Remove, and drain on a paper towel-lined plate. 3. 3 Deep fry the florets in two batches until golden brown; drain on paper towels. Allow the cauliflower to cool until just warm. 4. 4 Stir together tahini and olive oil in a large bowl until smooth. Mix in yogurt, lemon juice, vinegar, cumin, salt, and pepper. Add cauliflower, arugula, and lettuce; toss to coat with the dressing. 5. 5 Place salad onto serving plates, and sprinkle with the potato sticks.

12>

Fattoush (Middle Eastern Pita Bread and Tomato Salad)

Ingredients: 2 large pita breads, torn into bite size pieces 1 cucumber, peeled, seeded, and diced salt 3 medium tomatoes, seeded and diced 6 green onions, sliced 1 green bell pepper, diced 1/4 cup chopped flat leaf parsley 1/3 cup chopped mint leaf 3 tablespoons chopped fresh cilantro leaves (coriander) 2 garlic cloves, minced 1/4 cup fresh lemon juice 1/3 cup olive oil fresh ground black pepper Directions: Prep Time: 30 mins Total Time: 30 mins 1 Pre-heat oven to 375F. 2 Place the pieces of pita bread on a baking sheet in a single layer and bake in the oven until they are dry (about 10 - 15 min). Let cool. 3 Spread out the diced cucumber on paper toweling, and sprinkle with salt. Let stand about 15 minutes, then place in a colander and rinse the salt off. Pat dry. 4 Combine the cucumber, tomatoes, green onions, bell pepper, parsley, mint, and cilantro in a large bowl. 5 Combine the garlic, lemon juice and olive oil in a small bowl and whisk together. Season the mixture with salt and pepper and whisk again. 6 Pour the liquid mixture over the vegetable mixture and toss to coat. Toss in the pita bread pieces and serve. 13> Middle-Eastern Salad With Orange and Feta

Ingredients: 1 teaspoon coriander seed 1 tablespoon olive oil 1 lime, juice and zest of, grated

4 tomatoes, quartered 4 scallions, finely chopped 1 garlic clove 2 oranges, peeled and cut into pieces 3 ounces small black olives 2 flour tortillas 4 ounces feta cheese, crumbled coriander leaves salt and pepper Directions: Prep Time: 15 mins Total Time: 20 mins 1 In a large non-stick frying pan, toast the coriander seeds until they turn golden and release their aroma. Empty them into a cup and smash roughly with the end of a rolling pin. Stir in the olive oil, lime rind and juice and some salt and pepper. 2 Place the tomatoes, scallions, garlic, oranges and olives in a large serving dish and pour over the dressing. Stir well and set aside. 3 Toast the flour tortillas, one at a time, in the frying pan used for the coriander, then tear the bread into small pieces. Stir into the salad, along with the feta and cilantro leaves, and serve. 14> Tabbouleh - Middle Eastern Salad

Ingredients: 2 cups couscous 6 lemons, juice of 1/2 cup very fine dice onion 1/2 cup fine dice cucumber 1/2 cup fine dice tomato 1/2 cup fine dice salami 1/4 cup fine chopped cilantro 1 cup fine chopped fresh parsley 1 cup fine chopped fresh mint 1/4-1/2 cup virgin olive oil sea salt

fresh ground black pepper Directions: Prep Time: 10 mins Total Time: 10 mins 1 Soak couscous in lemon juice until centre of grain is soft, should at least double in quantity. Should be enough lemon juice to just coat each grain. 2 Add onion and salt and pepper and allow to stand for few minutes, minimum. 3 Add rest of ingredients and mix well, best if served at room temp and left for a few hours. 4. add a zap of lemon to refresh .

15>

Salata Tahini--Middle Eastern Tahini Salad

Ingredients: 2 tomatoes 2 cucumbers (cut into small or medium cubes) (cut into small or medium cubes)

1 garlic clove (finely smash) 1 cup tahini 1 lemon, juice of 1 1/2 cups water 1 tablespoon dried mint olive oil salt jalapeno pepper (optional) (to garnish)

Directions: Prep Time: 10 mins Total Time: 30 mins 1 *May need to adjust tahini and water levels to desired consistency*. Consistency should be creamy. 2 Dice up tomatoes and cucumbers and combine them together in a medium bowl. 3 Place garlic, hot pepper and salt in a mortar. 4 Smash until mushed.

5 Tahini dressing takes a bit of stirring to become creamy so, you can either add tahini,and water in a bowl by itself and mix or you can add to the same bowl with the cucumbers and tomatoes. 6 Add lemon in increments to achieve desired tartness. 7 Stir the dressing until smooth and creamy. 8 combine everything including garlic/hot pepper together making sure you have added the mint. 9 Take tbsp of dried mint, Place in hand and take other hand and rub together, this will sort of grind the mint up smaller and separate it from any stems. 10 Place in the refrigerator for at least 20 minutes to allow the flavors to meld. 11 Serve with a swirl of olive oil on top.