Beyond the Moon- 3 salads

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Here are three salads:

Barley Lentil Salad

Black-eyed Pea Salad

Brussel Sprout Potato Salad

 

 

 

* Exported from MasterCook *

 

Barley Lentil Salad

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Salads

 

Amount Measure Ingredient -- Preparation Method

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1 cup barley

1 cup green lentils

5 large garlic cloves -- peeled and minced

1 cup chopped red onion (1 large onion)

2 cups diced celery (4 stalks)

3/4 cup minced fresh parsley

1/4 cup olive oil

1/3 cup fresh lemon juice

1 tablespoon Dijon mustard

1/2 teaspoon salt

 

1. Bring the barley and 2½ cups of water to a boil in a saucepan. Reduce

the heat and simmer, partially covered, until the water is absorbed and the

barley is tender, about 45 minutes.

2. Meanwhile, bring the lentils and 2 cups of water to a boil in a

saucepan. Reduce the heat and simmer, partially covered, until the water is

absorbed and the lentils are tender, 20 to 30 minutes.

3. Transfer the barley and lentils to a medium-size bowl, and stir in the

garlic. When the barley and lentils have cooled, stir in the onion, celery,

and parsley.

4. Whisk together the olive oil, lemon juice, mustard, and salt. Stir the

dressing into the salad, and serve at room temperature.

 

 

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* Exported from MasterCook *

 

Black-Eyed Pea Salad

 

Recipe By : Beyond The Moon Cookbook-Ginny Callan

Serving Size : 1 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Salads

 

Amount Measure Ingredient -- Preparation Method

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2 cups dried black-eyed peas

3/4 cup diced red onion

3 large cloves garlic -- peeled and minced

3/4 cup diced red bell pepper

5 scallions -- thinly sliced

1/2 cup minced fresh parsley

1/3 cup balsamic vinegar

1/3 cup olive oil

1 tablespoon Tamari soy sauce

3/4 teaspoon salt

 

1. Soak the peas in 6 cups water for 6-8 hours or overnight. Drain them,

put into pot with 6 cups fresh water and bring to a boil. Reduce heat and

simmer, partially covered, for 20-25 minutes, just until tender.

 

2. Drain the peas, and transfer them to a medium sized bowl. Stir in the

red onion and garlic. When the peas are cool, add the red pepper,

scallions, and parsley.

 

3. Whisk together the vinegar, olive oil, tamari and salt. Stir the

dressing into the salad and serve at room temp.

 

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* Exported from MasterCook *

 

Brussel Sprout-Potato Salad

 

Recipe By : Beyond The Moon Cookbook-Ginny Callan

Serving Size : 1 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Salads

 

Amount Measure Ingredient -- Preparation Method

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6 cups cubed potatoes (2 pounds)

1/2 pound brussel sprouts -- sliced in half

2 hard-cooked eggs -- coarsely chopped

1 cup chopped red onion

1 tablespoon dried dill (or 1/4 cup fresh, minced)

1 medium red pepper, seeded -- cut 1 inch strips

1/4 cup sour cream

1/2 cup mayonnaise

1/4 cup plain yogurt

1 tablespoon dijon mustard

1 teaspoon salt

pepper

 

1. Cook the potatoes in boiling water to cover just until tender, about 10

minutes. Drain and set aside to cool.

 

2. Steam the brussels just until tender, 6-8 minutes. Drain and cool.

 

3. Gently combine the potatoes, brussel sprouts, eggs, onions, dill, and

red pepper in a med bowl.

 

4. Whisk together the sour cream, mayo, yogurt, mustard and salt. Fold the

dressing into the salad, and season to taste with pepper. Serve chilled, or

at room temp.

 

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