Need help with a Salad idea...?

Question

I would like to make an international dish for my hotel, but would like it to be Armenian. And not Tabouleh, I have already done that one. I have a bean salad already too. Something different.

Answer 1

Not sure if this is strictly Armenian, but it is Middle-Easter-European to some extent!

Cucumbers, diced up
Tomatoes, diced up
Celery, thin slices
Fresh lime juice
kosher salt and FGBP -- pepper
(Avocado is also nice diced up in this, makes it kind of creamy)
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Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette

1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon Dijon mustard
1 teaspoon champagne vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly cracked pepper
1 cup sliced (diagonally), hearts of palm
1 orange, segmented, white pith removed
1 cup baby spinach, washed and spun dry
1/4 cup thinly sliced red onion
Salt and freshly cracked pepper

Place the orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes. You should have about 2 tablespoons left. Remove from the heat and reserve until ready to use.
In a medium bowl whisk together the shallots and mustard. Slowly drizzle in the reduced citrus juice and the champagne vinegar. Add the oil in a thin, steady stream, whisking constantly. Season lightly with salt and freshly cracked pepper.
In a mixing bowl, combine the hearts of palm, orange segments, baby spinach, and red onion. Season with salt and freshly cracked black pepper, and toss to combine. Divide between 2 chilled salad plates, and drizzle evenly with the prepared vinaigrette. Serve with extra ground black pepper if desired.
--Emeril Lagasse
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Spinach Pasta Salad
Servings: 10

1 (12-oz) package bowtie pasta
2 oz. crumbled feta cheese
1 (10-oz) package baby spinach leaves
1 (15-oz) can black olives, drained and sliced
1 tomato, diced
1 cup Italian salad dressing
Juice of one lemon
Salt and pepper to taste

1. Prepare pasta according to directions on package. Drain.
2. Transfer pasta to mixing bowl and add feta cheese, baby spinach leaves, black olives, and diced tomato.
3. In a separate bowl, mix together salad dressing and lemon juice, adding salt and pepper to taste, for the vinaigrette. Pour your vinaigrette over pasta and toss. Refrigerate for four hours. Serve chilled.

--Home Made Simple
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Spinach, Orzo and Chicken Salad
MACARONI GRILL INSALATA FLORENTINE

3 oz. julienne-shredded fresh spinach
3 oz. grilled chicken, sliced and chilled
1 oz. ripe Roma tomatoes, diced
1/2 oz. pine nuts, lightly toasted
1/2 oz. sun-dried tomatoes, julienne cut
1/2 oz. capers
1/2 oz. sliced black olives
1/2 oz. julienne-cut radicchio
5 oz. orzo pasta, cooked and chilled
3 oz. Roasted Garlic Lemon Vinaigrette (recipe below)
1/4 oz. shaved Parmesan cheese
Fresh cracked pepper, for garnish

In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
Toss and serve on a decorative wide bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper.


ROASTED GARLIC LEMON VINAIGRETTE
-- Birmingham News - August 30, 2002

1/4 cup red wine vinegar
3 tablespoons honey
1/2 teaspoon salt
1/2 oz. roasted garlic
3/4 cup virgin olive oil
1/2 lemon, juiced (no seeds)

Place vinegar, honey, salt and roasted garlic in a food processor. Puree until garlic is chopped very fine. With the food processor still running, add olive oil and lemon juice. Refrigerate until ready to use.

Answer 2

Most of the Armenians I know (my in laws and friends) if they are not serving Tabbouleh they will serve Fattoush. It is a nice twist on a salad because of the flavor of the sumac you use in the dressing and you top it with crumbled, toasted pita. You also don't use lettuce in traditional fattoush, so it's more like a greek salad with larger pieces of chopped vegetable. Otherwise a greek salad would go well with other mediterranean food.

Answer 3

COLE SLAW

1 medium-sized head green cabbage
2 carrots, thinly shredded
1 onion
1 green pepper
1 c. sugar
1 c. vinegar
1 tsp. salt
1 tablespoon grated horseradish
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. turmeric

Shred the cabbage and carrots, then chop them up a bit. Chop the green pepper and onion and combine it with the cabbage. Boil together the vinegar, sugar, salt, and spices, only until they are well blended. Pour over the slaw and allow it to set for several hours before serving. Store in refrigerator. This is good served with baked beans or as a hot dog relish. Submitted by: CM

Answer 4

you can bring
Moussaka- baked dish made w /spiced lamb and eggplant
Sarma -- cabbage leaf roll filled with meat, rice and onions
Hummus - is always a nice choice that everybody likes, brig some pita bread