In small bowl, combine mayonnaise, yogurt, olive oil, parsley and pepper. Gently add mixture to cooled pasta.
Add vegetables and egg slices.
summer pasta salad
Steam beans until a bit soft and still nice and green. Rinse with cold water. Drain and set aside in bowl.
In skillet, heat oil. Gently cook garlic, ginger, and scallion. Add garlic mixture to green beans,
along with soy sauce and red pepper flakes to taste.
Serves 3 to 4
szechuan green bean salad
Drain chickpeas in colander and place in bowl. In another bowl, mix together olive oil, lemon juice, lemon zest,
and mint. Combine oil mixture with chickpeas. Blend in avocado and season with salt and pepper.
Serve with gluten-free pita bread or corn chips.
Serves 3 to 4
chickpea, avocado and mint salad
In mixing bowl, combine bulghur, boiling water and salt. Cover and let sit for 20 minutes,
or until bulghur wheat is soft enough to eat. In another bowl, mix lemon juice, oil, garlic,
and mint. Add to bulghur mixture. Refrigerate until ready to eat. Before serving,
add tomato, avocado, and other vegetables and herbs to taste.
Serves 5 to 8
tabouli with tomato and avocado
In small bowl, mix lemon juice, 4 tablespoons olive oil, and black pepper to taste.
Cut bread into medium cubes. Spread in baking pan, and cover with 2 tablespoons olive oil
and minced garlic. Bake for a few minutes at 300F, stirring occasionally, until croutons
are lightly browned and still soft. Toss greens lightly with olive oil mixture, as needed.
Add garlic croutons, and Parmesan.
mixed greens with garlic croutons