Posts Tagged ‘salad’


Cauliflower Tabouli

October 6, 2014

Tabouli  or Taboulleh is a traditional vegetarian  Middle  Eastern dish, most closely classified as a salad. Usually made of tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, salt and pepper. Some type of grain like bulghur  is often added to the dish. This is my variation of it. It’s a pretty flexible recipe. I added some jalapeno because…well because I add jalapeno or some kind of heat to most things we eat! Tomatoes, unless straight off the vine or green and fried, also don’t do it for me in most dishes. In this I have substituted red pepper, which also makes it less watery than tomato. I am not much  a bulghur fan (but  then I also haven’t given it much of  a chance) and I wanted to keep this grain  free. Quinoa would make a tasty addition and add  a nice texture contrast and I might try it another time with that. Crumbled feta took the place of salt in my version, but if you are looking to make it dairy free it can be omitted.


1/2 head cauliflower grated

1/2 red pepper. diced

1 finely minced jalapeno

1 medium cucumber. seeded and diced

3 diced scallions. including green tops

1/3 C. chopped fresh mint

1 C. chopped fresh parsley

1.4 C. olive oil

1/4 C. fresh lemon juice

1/2 C. crumbled feta (optional but will need salt if this is omitted)

1/2 t. pepper


 Here is a close up of your cauliflower. You want it “grainy” not mush. I grate it rather than process it.


Combine your lemon juice and oil and whisk a bit.Mix all your veggies together. Pour the olive oil and lemon over all. Stir to coat all of the vegetables. At this point you can add in a 1/2 cup of cooked bulghur, quinoa or couscous. Lastly stir in your feta if you are using it.This is best if left to sit a few hours. but it is  really hard  not to keep  tasting it! This didn’t last very long and I would definitely double it all next time.


This dish is so colorful, and it tastes as happy as it looks.


Sorta Southern Pea Salad

February 5, 2012

With a few adaptations…so Southern Pea Salad made by a Northern city girl.If you’re sick of potato salad, tired of slaw and yes…you must like peas,this goes with just about everything.Ribs,wings or a nice switch  with a rare roast beef  and potatoes.  I prefer it room temperature, some like it cold,whichever way you eat it there’s no doubt this recipe gives this legume some love.

  • 1 bag frozen petite peas
  • 1 C. shredded cheddar or monteray jack cheese
  • 1 can water chestnuts , small cubes
  • 1/2  C. diced scallions
  • 1/2  C. diced dill pickles
  • 1/2  C. minced FRESH dill
  • 1/2 C.mayonaise
  • 1/2  C sour cream
  • 1 T. black pepper
  • 1 t.salt
  • 1/2 t. paprika
  • sprig of fresh dill for garnish
  • for non vegetarian – 6 pieces cooked,crumbled bacon,reserve 2 t. for garnish

Mix together:peas,water chestnuts,pickles,dill,pepper, salt and paprika.I prefer to blend the spices in before the wet ingredients so they are evenly distributed.

Add mayonaise,sour crean and cheese. Stir well. If you are using bacon, add that now. Chill for an hour or more. Top with additional paprika, and dill garnish.Bacon as well if you are using it.