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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, November 15, 2012

Scraps and Snippets ~ Sinai Chop Salad

Sinai Chop Salad
Ingredients are cut into bite sized pieces so every bite has a little of everything.
One can of garbanzo beans (chickpeas) (If you have dried around, make your own. A can = about 1 and 2/3 cup cooked beans.)
Three heads of Romaine lettuce washed and chopped
Two cucumbers. Remove most of the skin but leave just a bit for color and chop into bite sized pieces.
Four small dill pickles (chopped)
Purple onion ½ to a whole onion, depending on size and your preference (small chopped)
Four to six tomatoes (chopped)

Dressing: (Make this at least the day before so all the flavors marry)
2 TBSP tahini (Sesame seed paste with a very distinct flavor should be in internal section of the store.) (If this scares you, or you don't want a jar of tahini in your fridge you can use hummus)
4 TBSP Apple Cider Vinegar (may need more or some water to get to consistency you'd like)
1 teaspoons oregano (dried) or equivalent in fresh
1 teaspoon dill (dried) or equivalent in fresh
1/2 teaspoon garlic powder
¼ teaspoon sea salt.

Toss all the salad ingredients into a big bowl.
Drizzle dressing over salad. Serve with pitas. Feel free to toss chunked falafels into the mix, too.

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