Spring Salad With Lemon Sumac Dressing Food

SPRING GRAIN SALAD

Steps:

• Add the cooked grains, goat cheese, peas, tomatoes, radishes, pine nuts and scallions to a large bowl. Add the dressing to taste, then toss to combine. Place the arugula on a large platter or serving bowl. Top with the grain salad, then garnish with the parsley and serve.

SPRING SALAD WITH LEMON & SUMAC DRESSING

Steps:

• In a large salad bowl, mix all Salad ingredients, except Dry Chow Mien Noodles and Parmesan Cheese.
• In a glass Mason Jar mix all salad dressing ingredients.
• Shake well.
• Poor dressing over salad, lightly coating.
• Sprinkle Parmesan Cheese over salad, lightly coating.
• Toss salad.
• Top with Chow Mien Noodles.
• Serve immediately.

SPRING VEGETABLE SALAD WITH HORSERADISH AND LEMON VINAIGRETTE

Steps:

• For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
• Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
• Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
• Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.

JULIENNE VEGETABLE SALAD WITH LEMON DRESSING

Steps:

• In a medium bowl mix all vegetables together.
• In a small bowl mix all dressing ingredients together.
• Pour dressing over vegetables and toss to blend dressing into vegetables.
• Add salt and pepper to taste.
• Cover and refrigerate until well chilled for around 2 hours.

IRAQI SUMAC SALAD (SUMMAG SALAD)

Steps:

• Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place into a large bowl.
• Cut cucumber into 1/4-inch pieces and add to the bowl. Cut onion into 1/4-inch slivers and add to the bowl with parsley. Sprinkle with sumac and salt and toss to coat. Let sit for at least 15 minutes for flavors to meld, the longer the better.
• Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.