Salata Baladi and the Weekly Menu #SundayFunday

While on the All-Star Live Aboard Yacht, diving the Red Sea in Egypt, we enjoyed many gourmet meals and each one included a vast array of salads.  One of my favorite salads was this simple compilation of fresh, crisp veggies in a tasty dressing that can also be served as a refreshing drink alongside the salad.

The Sunday Funday Bloggers are sharing Egyptian Recipes today......

I am hosting this month and, having just returned from a trip to Egypt, asked the others to share some Egyptian Recipes so I could continue to bask in the memories.

Let's take a look at what everyone brought to the table........

• Culinary Cam: Hawawshi and Other Egyptian-Inspired Dishes 
• Amy’s Cooking Adventures: Egyptian Borek (Cheese Filled Hand Pies) 
• Palatable Pastime: Baked Chicken with Baharat 
• A Day in the Life on the Farm: Salata Baladi 
• Sneha’s Recipe: Mahalabia
• Karen's Kitchen Stories: Egyptian Sweet Rolls
• Pandemonium Noshery: Molokhia
• Mayuri's Jikoni: Egyptian Cookies

This salad is very easy and quick to assemble. However, it does require sitting in the marinade for at least 8 hours so plan ahead.  I did not offer the marinade as a drink however the recipe that I adapted from Amira's Pantry, suggested that you do.  Since I was not going to do so, I did not grate any of the tomatoes into the marinade.

We got home yesterday afternoon from Henderson NV where we proudly watched our friend Mike compete in the World Aerobatics Competition.  We were there with Mike's family, you may know of his wife, Amy of Amy's Cooking Adventures.  His dad, our dear friend John, was there too, as well as his Grandma and his Aunt Katrina and his Uncle Jim and Aunt Shannon.  

Our friends, Rob and Linda and Jim and Sharon met us there too.  We had a lot of fun hanging out with them as well.  As a bonus, I got to have dinner with my cousin, Lori and her husband, who live in Henderson.

It was a great time and, as always, I am happy to be home and getting back into the routine that includes making a Weekly Menu.  

Sunday Supper

Pot Roast with Root Vegetables

Meatless Monday

Mushroom Pappardelle

Taco Tuesday

Leftover Beef Tacos

Wednesday

Chicken Marsala

Mashed Potatoes

Glazed Carrots

Thursday

Out with friends/Frank on his own

Friday

Out for dinner before the theater

Salad, Vegetable Sides

Salad

Egyptian

Yield: 4 servings

Author: Wendy Klik

Salata Baladi

A wonderful compilation of fresh vegetables and herbs in a crisp, flavorful marinade.

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 2-3 small seedless cucumbers, quartered and diced
• 1/2 pint grape tomatoes, quartered
• 1 carrot, scraped and shredded
• 1/2 small red onion, diced
• 1 T. dill, chopped
• 1 T. parsley, chopped
• 1 T. cilantro, chopped
• 1 clove garlic, minced
• 1/2 jalapeno pepper, seeded and minced
• salt and pepper, to taste
• 1/4 t. cumin
• pinch cayenne pepper
• 1/4 t. ground coriander
• 2 T. lemon juice
• 1/2 c. cold water
• 1/4 c. crushed ice

Instructions

1. Place the cucumbers, tomatoes, carrot, onion, dill, parsley, and cilantro in a large bowl. Season with salt and pepper.
2. Place the crushed ice and cold water into a two-cup measuring cup and stir in the garlic, jalapeno, cayenne, cumin, and coriander.
3. Pour over the salad and toss to coat. Cover and refrigerate for at least two hours. Serve using a slotted spoon.

Notes

Adapted from a recipe found at Amira's Pantry

Nutrition Facts

Calories

38.81

Fat (grams)

0.43 g

Sat. Fat (grams)

0.03 g

Carbs (grams)

8.26 g

Fiber (grams)

2.24 g

Net carbs

6 g

Sugar (grams)

4.5 g

Protein (grams)

1.53 g

Sodium (milligrams)

67.84 mg

Cholesterol (grams)

0 mg

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