Notes

Salad #1:

Ingredients:

• 3 Tomatoes – cut into chunks
• ½ small European cucumber, - cut into bite-size chunks
• 1 small Red Onion – thinly sliced
• 1 small Red Bell Pepper – seeded and chunked
• 1 small Green Bell Pepper - seeded and chunked
• 1 small Cunabelle Pepper – seeded and chunked
• Black Olives – ½ cup
• Greek Feta Cheese – slices
• Parsley Sprigs – ½ cup

Topping: Pumpkin seeds, Sunflower seeds, pine nuts, Walnuts
Dressing: ¼ cup Extra Virgin Olive Oil, 3 tablespoon Vinegar and Oregano

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve.

Extra: Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

Salad #2:

Ingredients:

• Lettuce leaves
• Cherry Tomatoes – cut into chunks
• Sundried Tomatoes
• Red Onion – thinly sliced
• Red Bell Pepper – thinly sliced
• Green Bell Pepper – thinly sliced
• Black Olives
• Paneer or Sweet Potato – Boiled or Grilled to make soft and cut into chunks

Topping: Pumpkin seeds, Sunflower seeds, pine nuts, Walnuts
Dressing: Pepper and Balsamic Vinegar

Combine vegetables in a large bowl. Rest sliced paneer on the top of salad. Add Balsamic vinegar and pepper in a small container. Shake vigorously to combine oil and pour over salad and Paneer. Season with salt and pepper and let the salad marinate until ready to serve.

Salad #3:

Ingredients:

• Baby Spinach leaves or Spinach leaves cut to bite-size peices
• Cherry Tomatoes – cut into chunks
• Red cabbage - finely shredded
• Red Onion – thinly sliced
• Red Bell Pepper – thinly sliced
• Yellow Bell Pepper – thinly sliced
• Black Olives
• Pickled Jalapenos
• 1 pound white button mushrooms - thinly sliced

Topping: Pumpkin seeds, Sunflower seeds, pine nuts, Walnuts
Dressing: Cucumber Dill Yoghurt

Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and veggies, and toss to combine.To serve, pour the yogurt dressing over the salad and toss to coat evenly.

Yohurt Dressing:

• 1 1/2 cup chopped peeled cucumbers
• 2 tablespoon minced fresh dill
• 1 clove garlic
• 1 tablespoon lemon juice
• 1 cup plain yogurt
• 1 tablespoon extra virgin olive oil

Combine cucumbers, dill, jalapeño and garlic in a blender or food processor; blend until smooth and creamy. Transfer to a bowl, add lemon juice, yogurt and oil and stir well to combine.