I just made this easy Italian-type dressing to go on my salad for lunch and it was pretty good! Might try it with a milder oil next time, but I think if it sat in the refrigerator for a bit the flavors would have been perfect. I’ll definitely use this again!
• 6 Tbsp. olive oil
• 2 Tbsp. white wine vinegar (I added a little extra)
• 1 Tbsp. lemon juice (again, a little splash extra)
• 2 cloves garlic, minced
• 2 Tbsp. fresh parsley
• 1 tsp. dried basil, crushed
• pinch dried oregano
• 1/4 tsp. red pepper flakes, crushed
• salt and pepper to taste
Katie contributed this salad to our orange-themed cooking club. It was one of the only dishes that didn’t necessarily LOOK orange, but you tasted (and saw) the oranges in there. It was a light refreshing twist to what you would expect. This is a crowd-pleasure for sure.
• 15 oz. chickpeas dried, soaked in plenty of water overnight
• 2 tomatoes, chopped
• 1 small handful mint, finely chopped
• 1/2 red onion, finely sliced
• 1/4 cup feta cheese
• 6 dried, plump apricots, sliced
• juice from 1/2 lemon
• 1 garlic clove, crushed
• zest from 1 orange
• 1 tsp honey
• 1/2 tsp ground cumin
• pinch of ground cinnamon
• pinch of sea salt
• extra virgin olive oil to taste
1. Drain the chickpeas, fill the saucepan of chickpeas with water and bring to boil. Let simmer for 30 minutes or until tender. Drain and rinse under cold water.
2. Combine the chickpeas, tomato, mint, onion and apricots in a bowl. Top with crumbled feta and lightly toasted almonds.
3. In a small bowl, mix the dressing ingredients together and pour over the salad. Toss well and serve.
Posted in Beans & Lentils, cooking club, Recipes, Salads, Side Dishes, Uncategorized
Tagged beans, chickpeas, dressing, feta, greek salad, light, orange, vegetarian salad