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Searching for Sugar Man was the opening film at the 2012 Sundance Film Festival. It’s an award winning documentary that  tells the story of the greatest rock icon you never heard of, how he was the biggest thing ever on the other side of the world and finally received the recognition he always deserved. If you love good music and good movie making, don’t miss it.

Now that you are in the mood for sugar, forget the obvious desserts and eat your fill of this colourful, naturally sweet and flavourful Diced Vegetable Salad.

 beet salad, cooked vegetable salad recipe, diced salad, diced salad recipe, food, Middle Eastern dressing, Middle Eastern Salad recipe, recipe, salad recipe, vegetable salad

Diced Vegetable Salad

  • 4 medium beets, cooked (Boil for 25 minutes or roast in tinfoil with a little olive oil for 90 minutes), cooled, peeled and finely diced
  • 2 carrots, peeled, finely diced and simmered in a little water for 2-3 minutes
  • 4 Israeli cucumbers, finely diced
  • 1 red or yellow bell pepper, seeded and finely diced
  • 1/2 c roughly chopped, lightly toasted walnuts

In a small bowl, combine the dressing ingredients. Arrange the diced vegetables on a platter or in a large bowl. Sprinkle on the walnuts. Toss with dressing just before serving. Serve with homemade pita chips or fresh pita. Transform into a more ample salad meal on a bed of baby arugula, with a side serving of chickpeas mixed with yogourt, lemon juice, sea salt and black pepper. Serves 6-8.

Middle Eastern Dressing

  • 1/2 c plain yogurt
  • 2 cloves garlic, crushed
  • 1-2 T tahini (optional)
  • 1/4 t of ground cumin
  • juice and zest of 2 lemons
  • juice and zest of 1 orange
  • sea salt

 beet salad, cooked vegetable salad recipe, diced salad, diced salad recipe, food, Middle Eastern dressing, Middle Eastern Salad recipe, recipe, salad recipe, vegetable salad

In a small bowl, combine the dressing ingredients. Arrange the diced vegetables on a platter or in a large bowl. Sprinkle on the walnuts. Toss with dressing just before serving.  Serve with homemade pita chips or fresh pita. Transform into a more ample salad meal on a bed of baby arugula, with a side serving of chickpeas mixed with yogurt, lemon juice, sea salt and black pepper. Serves 6-8.

In a small bowl, combine the dressing ingredients. Arrange the diced vegetables on a platter or in a large bowl. Sprinkle on the walnuts. Toss with dressing just before serving. Serve with homemade pita chips or fresh pita. Transform into a more ample salad meal on a bed of baby arugula, with a side serving of chickpeas mixed with yogourt, lemon juice, sea salt and black pepper. Serves 6-8.

Diced Vegetable Salad with Middle Eastern Dressing Print Ready Recipe

Final notes:

  • Thanks to my good friend Joanne for Suzanne Husseinis “When Susan Cooks” – the inspiration for the Middle Eastern Dressing.
  • Thanks to my co-worker Krina for suggesting that I dress cooked, grated beets with yogurt, garlic, salt and walnuts. Great inspiration!
  • Happy Thanksgiving weekend to my American friends and family.
  • Like every blogger, I crave feedback. Have you tried any Jittery Cook recipes? Comments people. Comments. This is not the time to be shy!

 beet salad, cooked vegetable salad recipe, diced salad, diced salad recipe, food, Middle Eastern dressing, Middle Eastern Salad recipe, recipe, salad recipe, vegetable salad

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