Biblical Salad Recipes

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BIBLICAL SALAD



Biblical Salad image

Provided by Food Network

Time 3h

Yield 4 servings

Number Of Ingredients 19

1/2 cup pine nuts
1 cup cracked wheat
1/2 cup pearl barley
1/2 cup wheat berries
1/2 tablespoon sumac, or lemon juice
1/4 cup chopped mint
1/4 cup chopped parsley
1/4 cup chopped cilantro
3 small scallions, chopped
1 small fennel, diced
1 clove garlic, chopped
2 tablespoons chopped capers
1 tablespoon date syrup, or honey
1 tablespoon pomegranate syrup
2 tablespoons extra-virgin olive oil
1 tablespoon chopped dried figs
1/2 cup seeded and quartered red grapes
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder

Steps:

  • Presoak the cracked wheat in water for 1 hour.
  • Drain the cracked wheat and put in a large bowl. Cook the barley and wheat berries according to package directions in separate pots until soft, but still firm. Soak the sumac in 2 teaspoons of water. Strain the sumac, barley and wheat berries. Add them to the large bowl. Add remaining ingredients, except pine nuts, to the bowl and mix gently. Adjust seasoning and salt, to taste. Keep the salad at room temperature for 1 hour before serving. Serve in 4 individual bowls and garnish with pine nuts.

BLACK BEAN AND COUSCOUS SALAD



Black Bean and Couscous Salad image

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.

Provided by Anonymous

Categories     Salad     100+ Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 12

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Steps:

  • Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
  • In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
  • Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g

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