International Gourmet Salad Recipes

Shrimp Stuffed Avocados

Romaine lettuce	1 lb. Shrimp, peeled and cooked
2 Avocados	pitted olives
Cherry tomatoes	2 hard boiled eggs sliced
lemon juice	olive oil

Arrange lettuce on 4 plates, or Sea Shells, place one half avocado on each, arrange Shrimp on top of avocado halves, garnish with tomatoes, egg slices and olives. Prepare the dressing and spoon over salads.

1/2 cup fine (#1 grade) bulgur	6 ripe tomatoes, minced
1 small onion, minced	6 green onions, minced
4 bunches parsley, minced	1/2 bunch fresh mint, minced
3 cucumbers, diced (optional)	1 green bell pepper, minced (optional)
1 head romaine lettuce, chopped finely (optional)	Romain lettuce leaves for garnish

1 cup olive oil	1 cup fresh lemon juice
1 teaspoon salt	1 teaspoon Allepo Hot Red Pepper
pinch of black pepper

In a small mixing bowl combine the bulgur with tomatoes with their juices. Let stand at room temperature for about thirty to sixty minutes until the bulgur is soft and the tomato liquid absorbed. Add all the other vegetables and mix gently but thoroughly. Combine the dressing ingredients in a separate bowl and pour over the bulgur mixture. Mix well. Chill. Scoop Tabouli into romaine lettuce leaves and serve. ~ Serves - 6 - 8

1/2 bunch parepare (salad greens) (verdolagha in Spanish), purslane, pirperim	1 cup minced parsley
1 cup minced green onions	1 cup diced cucumbers
1/2 cup minced fresh mint	2 tomatoes, diced

1 cup olive oil	1 small clove garlic, pressed
1 cup fresh lemon juice	1 tablespoon sumac
salt, black pepper, and Allepo hot red pepper to taste	3 circles of pita bread, toasted, broken into 1-inch squares

1. In large mixing bowl, gently toss together all the salad ingredients. In a separate bowl, combine the dressing ingredients and blend well. Pour the dressing over the vegetables and chill.

2. About twenty minutes before serving, add the toasted pita bread squares to the vegetable mixture and toss gently. Correct the seasoning. Fatoosh should have a hot and sour taste. ~ Serves 6 - 8.