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Archive for the ‘Appetizers’ Category

Rice, Corn and Vegetable Salad

Posted in Appetizers, Vegetarian on January 5, 2012| Leave a Comment »


I  learnt this salad from a Moroccan sister :) May Allah reward her. Very easy and delish ! I can make a light meal out of it as well.

1) 3 tblspoons of boiled rice

2) 2 tblsp of corn boiled

3) 1 tblsp of mayonnaise or  yogurt

4)2 cups of lettuce [any kind] coarsely chopped

5) 2 cups of arugula coarsely chopped

6) 1/4 of red onions cut into thin rings

7) 1 tomato cut into thin rounds

8) 1 hard boiled egg –just the white part

9) balsamic

10) 1 tblsp of Olive Oil Balsamic Vinaigrette

11) 1 tbslp of Greek Feta salad dressing

12) 3 red radishes sliced thin

13) salt to taste

14) dash of pepper

15) 1/2 cucumber sliced into thin rounds

Combine the rice, corn, salt and pepper. Add mayonnaise to it and mix well. Leave aside.
Combine the vegetables with the Olive Oil and Balsamic Vinaigrette and toss well. Arrange on a plate and leave center empty. Pile the rice, corn and mayonnaise mixture in the middle. Add the Greek Feta dressing to the salad,. Using a grater, grate the egg white on the salad. Serve cold.

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Cold Spicy Shrimp Salad

Posted in Appetizers on January 1, 2012| 1 Comment »


Makes delicious lettuce wraps. You can also mix in some mayonnaise and make some sandwiches.

1) 16 -20 medium sized shrimp

2) salt to taste

3) 1 tsp of fresh ground pepper

4) 1 cup of arugula finely chopped

5) avocado finely diced

6) 2 green onions finely minced

7) 1/2 Jalapeno finely minced

8 ) 1/2 cup of cilantro finely minced

9) 1 clove garlic [optional] finely minced

10) 1/2 cup of lemon juice

11) 1 tbslp of extra virgin olive oil

12) cayenne pepper or red chilly power to taste [optional] –if you don’t like the hotness of this, but want the color use paprika

For Serving: Lettuce leaves for lettuce wrap. For sandwiches, mix in some mayonnaise with the salad and  stuff into pita pocket bread.  

Season the shrimp with salt and pepper and grill, or place on hot frying pan [with a little olive oil] until cooked through–make sure you don’t overcook them and dry them out. Keep aside and let cool down. You can also refrigerate if you like. Mix all the other ingredients together [arugula  + avocado finely diced +green onions finely+ Jalapeno + cilantro + garlic +1/2 cup of lemon juice+ extra virgin olive oil+ salt to taste]. Add the shrimp and toss well and serve either as salad, lettuce wraps, or mix in some mayonnaise into the salad and make sandwiches with pita bread.

 

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