Spinach Salad

Ingredients

• 2 Packages spinach for salad
• 1/2 C olive oil
• 1/2 C white vinegar
• 3 1/2 Tbs honey
• 1 C dry apples or dry abricot or dry cranberries

Directions

1. Shake well all sauce ingredients in a closed jar
2. Place spinach in a large bowl
3. Just before serving pour the sauce over spinach
4. Toss well
5. Add dry fruit

Carrot Salad

Ingredients

• 8 Carrots
• 3-4 green onions
• 10 sweet pecans, chopped thick and some left hole to garnish

Sauce Ingredients

• 1/4 C oil
• 1/4 C white vinegar
• 1 Tbs brown sugar
• 1 tsp Mustard
• 2 clove garlic, crushed
• salt and pepper

Directions

1. Wash and trim carrots
2. Grate them in a food processor with the coarse grater attachment or with julienne attachment
3. Place in a serving bowl. Add green onions
4. Shake well in a closed jar all sauce ingredients
5. Pour the sauce over carrots. Toss well
6. Sprinkle over the pecans

Tuna Salad

Ingredients

• 1 can tuna
• 1 egg, hard boiled, chopped or grated
• 1/2 apple, grated
• 1/2 onion, grated or chopped
• 1-2 tsp dill, chopped
• 1 Tbs parsley, chopped
• 1 tsp Dijon mustard
• 2 drops Tabasco
• 2 Tbs mayonnaise
• 1-2 Tbs fresh lemon juice

Directions

1. In a small bowl combine egg with the rest of the ingredients except tuna and apple. Mix well.
2. Add apple. Then add tuna, breaking it up with a fork. If the mixture is dry, add some more mayonnaise and lemon juice.

Potato Salad

Ingredients

• 750 gr potatoes, cooked and cut into about 2 cm cubes
• 1/2 C celery, chopped or sliced thinly 
• 1 Tbs mayonnaise
• 1 tsp Dijon mustard
• 2 Tbs oil
• 1 Tbs fresh lemon juice
• 1 Tbs white wine vinegar
• 1 tsp honey
• salt and pepper

Directions

1. In a large pot cook potatoes in boiling water.
2. Cook for about 20 minutes until potatoes are tender.
3. In a medium bowl whisk mayonnaise, oil, honey, mustard, vinegar and lemon juice.
4. Pour the sauce over potatoes and celery
5. Using a rubber spatula combine all the ingredients.
6. Serve at room temperature or cold.

Black Lentil Salad

Ingredients

• 1 1/2 C black lentils
• 1 or 2 avocados, sliced (optional)
• 1 onion, chopped or sliced thinly
• 2 Tbs shallots, chopped
• 2 C sunflower sprouts or 1/2 C parsley, chopped
• 2 Tbs balsamic vinegar
• 2 Tbs lemon juice
• 1/4 C oil
• salt and pepper

Directions

1. Cook lentils in boiling water for about 30 minutes until firm tender.
2. Drain lentils. Rinse with cold water. Drain once more.
3. Add all other vegetables.
4. Prepare sauce shaking vinegar, lemon juice, oil, salt and pepper in a small jar.
5. Pour the sauce over lentil salad. Stir to combine.

Purple And White Cabbage Salad

Ingredients

• 1/4 purple cabbage, thinly sliced
• 1/4 white cabbage, thinly sliced
• 2 carrots, grated thick julienne
• 1/4 package mixed salad leaves
• 2 Tbs oil
• 3 Tbs fresh lemon juice
• 2 Tbs strawberries vinegar
• 1 tsp Dijon mustard
• cashew nuts, roasted and salted

Directions

1. Mix all the vegetables together.
2. Prepare the sauce putting oil, lemon juice, vinegar and mustard into a jar and shaking well.
3. Pour the sauce over the salad 1/2 hour before serving.
4. Top the salad with cashew nuts just before serving.

Beet Salad

Ingredients

• 600 gr beet roots
• 1 onion, chopped
• 3 green onions, sliced thinly  (optional)
• 1 lemon juice
• 2 Tbs red wine or sherry vinegar
• 1 tsp salt
• 1 Tbs sugar
• 1/4 C water
• 1 Tbs vinegar,  add to cooking water

Directions

1. Rinse well beet roots.
2. Place beets in a pan, cover with water and 1 Tbs of vinegar.
3. Boil beets for about 30 minutes, until almost tender.
4. Drain beets, rinse with cold water and peel.
5. Slice or cut into cubes. You can slice using a mandolin slicer, or cut in the food processor with french fries disc.
6. Place beets in a bowl. Add chopped onions, salt, sugar,  lemon juice, vinegar and 1/4 C water.
7. Refrigerate before serving.

Red Cabbage Salad

Ingredients

• 1/2 medium head red cabbage, thinly sliced
• 1 carrot, grated julienne
• 3-4 green onions, cut small
• 2 Tbs dried cranberries
• 1 Tbs dark sugar
• 1/4 tsp salt
• a pinch of pepper
• 3 Tbs red wine vinegar
• 2 Tbs orange or mandarin juice
• 1/2 lemon juice
• 1/4 C oil
• 1 orange, peeled and sliced 
• 1 C instant vermicelli, roasted (Magic)
• 1/2 C almonds, toasted

Directions

1. In the food processor or with a mandolin slicer, slice thin cabbage.
2. To the sliced cabbage add carrots, green onions,cranberries and orange slices.
3. Put lemon juice, vinegar, orange juice, salt, pepper, sugar and oil into a small jar. Put the lid. Close tightly. Shake well.
4. Pour the sauce over the salad 1/2 hour before serving.
5. Mix the salad with the sauce. Toss well.
6. Top salad with roasted, crumbled vermicelli and toasted almonds before serving.

Salad Russe

Ingredients

• 3 potatoes, boiled, peeled and cut in small cubes
• 3 carrots, peeled, boiled, cut in small cubes
• 1/2 C peas, boiled
• 1/2 C pickled cucumbers, cut in small cubes
• 1/2 C mayonnaise mixed with 1/2 lemon juice and 1/2 tsp mustard
• 1 tsp dry tarragon
• a pinch of salt, pepper and paprika
• (optional) 1-2 boiled eggs, cut in small cubes and combined with the mixture or cut in slices to garnish

Directions

1. Mix all the ingredients in a large bowl.
2. Transfer onto the serving plate.

Salmon Salad

Ingredients

• 500 gr salmon, fillet, cooked and cut into small pieces
• 1 red pepper, diced (cut into small cubes)
• 1 cucumber, diced
• 1 small onion, chopped
• 4 Tbs mayonnaise, mixed with 1 Tbs fresh lemon juice, 1/2 tsp mustard and 2-3 drops of tabasco
• A pinch of salt and pepper
• 2 avocados, diced and seasoned with 1 Tbs fresh lemon juice
• 2 tomatoes, sliced
• 2 tomatoes, cut into small cubes
• 1 small lettuce, outer leaves removed, cut into 3 cm pieces and dried with salad spinner

Directions

1. In a shallow bowl combine gently cooked salmon pieces, red pepper, cucumber, onion, mayonnaise, salt and pepper.
2. On individual dishes arrange lettuce, salmon mix, tomatoes and avocado.

Lettuce Salad with Salmon

Ingredients for the salmon

• 500 gr salmon, fillet, skinless
• 2 eggs, beaten
• 1/2 C- 1 C flour
• 1/2 C- 1 C breadcrumbs 
• 1 tsp mustard
• 1/2 tsp salt
• oil, for frying

Directions for the salmon

1. Cut the salmon into 4 - 5 cm  square chunks.
2. Prepare 2 plates and a bowl side by side.
3. On the bowl beat eggs with mustard and 1/ 4 tsp salt.
4. On one plate mix flour with 1/4 tsp salt and a pinch of pepper.
5. On the other plate put the breadcrumbs.
6. Toss salmon chunks with flour. Shake off any excess.
7. Dip them afterwards in egg.
8. Then coat them with breadcrumbs. Shake off extra breadcrumbs.
9. Fry salmon chunks in hot oil until cooked and golden brown. About 2 minutes per side.
10. Drain on absorbent paper.
11. Serve with lettuce salad.

Ingredients for the lettuce salad

• 1 large romaine lettuce, outer leaves removed, cut into 3 cm pieces and dried with salad spinner
• 1 red onion, sliced
• cherry tomatoes or 1 tomato, sliced
• 2 cucumbers, sliced
• 3 Tbs fresh lemon juice
• 2 Tbs white wine vinegar
• 3 Tbs oil
• 1- 2 tsps honey
• 1 tsp mustard
• 1 tsp capers in vinegar, drained

Directions

1. Arrange lettuce, tomatoes, cucumbers and onions in a large salad bowl.
2. Sprinkle with capers.
3. Put lemon juice, vinegar, oil, honey and mustard into a small jar. Put the lid. Close tightly. Shake well.
4. Pour the sauce over the salad.
5. Arrange the fried salmon chunks on top.

Note: It can  also be accompanied by mayonnaise.

Green Cabbage Salad with roasted noodles

Ingredients

• 1/2  head medium green cabbage, thinly sliced
• 1 carrot, grated (optional)
• 3 green onions, chopped
• 1 lemon, juice
• 2  Tbs white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 Tbs oil
• 1 package instant noodles, roasted and crumbled (Magic...)
• 1/4 C toasted almonds or cashew nuts, cut to small pieces

Directions

1. In the food processor or with a mandolin slicer, slice thin the cabbage.
2. To the sliced cabbage add the carrots and the green onions.
3. Pour lemon juice, vinegar, mustard, honey and oil into a small glass container. Close the lid tightly. Shake well. 
4. Pour the sauce over the cabbage. Mix well.
5. Sprinkle  roasted , crumbled noodles, and roasted almonds or cashew nuts over the cabbage.
6. Serve immediately.

Cacik

Ingredients

• 3 C yogurt
• 1 C cucumber,  chopped or grated
• 1 clove  garlic, crushed
• 1/2 tsp salt
• fresh or dried mint optional

Directions

1. Place the yogurt, garlic and salt in a medium sized bowl. Mix with a wooden spoon.
2. Add the cucumber and mix well.
3. You can sprinkle dried or fresh mint on top.

Mas Beans Salad (Mung Beans)

Ingredients

• 1 C dry mas beans
• 4 C water
• 1 small onion, chopped, then  sprinkle with salt. After 30 minutes wash and drain the onions. Press with your hands, squeeze to remove all the juice. This makes the onions sweet.
• 1/4 C fresh parsley, chopped
• 1/4 C  fresh dill, chopped 
• 3 Tbs corn 
• 1 pickled cucumber, cut in small cubes
• 1 tsp salt
• 2 Tbs balsamic vinegar
• 1 lemon juice
• 4 Tbs oil

Directions

1. Soak  mas beans overnight in water 
2. Drain  soaked beans. Put them in 4 C of boiling water. Cook for 15 minutes until mas beans are  almost tender.
3. Drain  mas beans. 
4. Put  mas beans once more in clean boiling water.  Cook them for 5 more minutes.
5. Drain , rinse them with cold water. Drain well once more and let them cool.
6. In a medium bowl, mix together  beans, onions, dill, parsley and salt.
7. Mix or shake well vinegar, lemon juice and oil.
8. Pour the sauce over the beans and mix well.
9. Arrange the salad in a shallow bowl.
10. Garnish with corn and pickled cucumber.

White Beans Salad (Piyaz)

Ingredients

• 1 C white dry beans
• 1 red onion, chopped and 1/2 tsp salt
• 2 green onions, cut in slices
• 1 tomato, cut into pieces
• 8 - 10 black olives
• 1/4 C parsley, chopped
• 1 hard boiled egg, sliced
• 1 tsp salt
• 1 lemon juice
• 2 Tbs vinegar
• 4 Tbs oil

Directions

1. Soak beans overnight in water.
2. Rinse once more, drain and boil them with fresh water.
3. Cook on medium heat until tender.
4. Drain and put beans in a shallow bowl.
5. Put chopped onions in a bowl. Sprinkle with salt. After 30 minutes wash and drain onions. Press with your hands, squeeze to remove all the juice. This makes the onions sweet.
6. Add the chopped onions, green onions, lemon juice, vinegar, oil and salt. Mix well.
7. Decorate the beans with tomatoes, eggs, parsley and olives.

Chicken Pastrami Roulade ( wraps)

Ingredients                                                

• 250 gr sliced pastrami
• 2 jars of white asparagus spears
• 1 C mayonaise       

Directions                                                                   

1. Drain well the asparagus.
2. Lay a thinly sliced pastrami, place 4 asparagus stalks lengthwise.
3. Roll up  from the narrowest end of the pastrami slice. Place seam side down.
4. Refrigerate until serving.
5. Serve with mayonaise, accompanied  with fresh tomatoes.