I made it slightly differently as I didn't have walnuts or pomegranet molasses or cucumber.
I did use pine nuts, roasted aubergine and beetroot and plenty of fresh herbs.
I made it as a hot salad.
That salad looked fine before the dressing and chopping imo.
I think it looked far more appetising before it was chopped.
Not really adventurous, but one of my fave veggie salads is blue cheese, walnut and pear with chicory/endive. Make a dressing with walnut oil, wine vinegar, dijon mustard and S&P.
I made it slightly differently as I didn't have walnuts or pomegranet molasses or cucumber.
I did use pine nuts, roasted aubergine and beetroot and plenty of fresh herbs.
I made it as a hot salad.
i also like bulgar wheat salad, but my recipe would be closer to this LebaneseTabbouleh
de-seed the tomatoes to avoid any wateriness, and use an awful lot of parsley, more than seems sensible
statenisland
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http://uktv.co.uk/food/recipe/aid/653054
I made it slightly differently as I didn't have walnuts or pomegranet molasses or cucumber.
I did use pine nuts, roasted aubergine and beetroot and plenty of fresh herbs.
I made it as a hot salad.
Any more for any more?
come on mister, give me a few ideas on here!
http://thepioneerwoman.com/cooking/2012/03/new-york-style-chopped-salad/
[peeled] cucumber,
spring onion,
peach,
cheese [smoked works best],
coarse black pepper,
garlic chives,
croutons,
dressing of choice.
not adventurous but tasty.
That salad looked fine before the dressing and chopping imo.
Give me a week, heading for a thai cooking course next monday, I'll ask advice
Not really adventurous, but one of my fave veggie salads is blue cheese, walnut and pear with chicory/endive. Make a dressing with walnut oil, wine vinegar, dijon mustard and S&P.
i also like bulgar wheat salad, but my recipe would be closer to this LebaneseTabbouleh
de-seed the tomatoes to avoid any wateriness, and use an awful lot of parsley, more than seems sensible
http://www.epicurious.com/recipes/food/views/Lebanese-Tabbouleh-106589