#raw salad

Mango Tomato Salad for Diabetics

I served with toasted pita bread cut into small triangles.

Ingredients:

5 scallions, white and green parts, thinly sliced

2 pints of small grape /cherry tomatoes or any tomatoes that you want to use. You can use up to 1 lb. of fresh cut up tomatoes

1 hothouse cucumber, halved lengthwise , seeded and 1/2 inch diced

1 can 12 to 16 oz. size of chickpeas, rinsed and drained

1/3 cup chopped fresh flat leaf parsley

1/3 cup chopped fresh mint leaves

1/3 cup cut up fresh basil leaves

1/2 cup freshly squeezed lemon juice — you may need up to 4 small lemons or 2 very large ones. I use my juicer for this.

1 Tbsp. minced fresh garlic — app. 3 cloves

Kosher Salt and Freshly Ground Black Pepper to taste– start with 2 teaspoons of kosher salt and 1 tsp. pepper– you’ll taste for additional salt and pepper at the end.

1/2 cup good olive oil

8 oz. good feta cheese, buy a chunk and dice it up

Toasted Pita Bread for serving

Directions:

Place the scallions, tomatoes, cucumber, drained chickpeas, parsley , mint, and basil in a large salad bowl and toss to combine.

In a small bowl whisk together the lemon juice, garlic 2 tsp. kosher salt, 1 tsp freshly ground black pepper. Slowly whisk in the olive oil in a steady stream till it emulsifies. Pour the dressing over the salad tossing gently to coat all the vegetables. Add in the feta, sprinkle with salt and pepper *if necessary. Serve the salad alongside the toasted pita.

Yum!

Champagne Vinaigrete and Kale/Brussels Salad

Dressed Salad

Ingredients

View from Deck

Joel’s Salad with lots of Parmesan Cheese–hey he ate it!

This Champagne Vinaigrette appeared on my blog back in 2012. It’s really perfect on any kind of greens and this is the salad that I made along with it. I love Kale but I don’t like feeling like I’m eating the front lawn. I like my kale very finely chopped and massaged with dressing. I use my food…