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Lebanese Recipes - Salad, Hummus, Lamb Loin and Dessert

Preparing a Baby Spinach Salad

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Mohammad Karimy
www.lebanesetaverna.com  

Lebanese Taverna creates an environment where good food is enjoyed in good company. Each restaurant is a "home away from home," even though the food and ambiance are from across the globe. The food is made fresh, and each Chef has his or her own "touch" that keeps you coming back for more.

Preparing a Baby Spinach Salad

One of the most popular foods these days, Hummus is loved by everyone. Use it on a sandwich, as a dip or as an accompaniment to a main dish. This is a traditional recipe using 5 key ingredients. To make it fun, add some of your own flavors like peppers or beans. A twist on the original, this creamy version of Hummus will keep them coming back for more. Learn how to prepare Tabouleh, the national dish of Lebanon. Made mostly of fragnant parsley, this salad is not only tasty but great for you. Full of fiber, anioxidants and vitamins, this salad is so refreshing! Learn how to grill lamb with a tasty three herb sauce that you can serve hot or cold with almost anything. Yummy! A popular Middle Eastern dessert similar to bread pudding. Served hot with whipped cream, this dish has pistachios, rasins, coconut and phyllo dough. Great for a cold winter’s night.

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Preparing a Baby Spinach Salad

Ingredients

Spinach
Feta cheese
Red onion
Red pepper
Pomegranate molasses
Pomegranate vinaigrette
Extra virgin olive oil
Toasted walnuts

Instructions

1. To make the dressing, put the pomegranate molasses in the bottom of a dish and the pomegranate vinaigrette on top. Add extra virgin olive oil to top it off and a little bit of sumac. Mix the dressing togetehr.


2. Add the red pepper, red onion and toasted walnuts to the spinach. Pour the dressing over top and add feta cheese.

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Transcripts

Mohammed Karimy: Hello everyone, this is Mohammed Karimy with Lebanese Taverna. Here, we are making the baby spinach salad. As you see nice and fresh right here, I have some feta cheese, red onion, red pepper and I have here pomegranate molasses which is very nice and healthy, sweet sour. This is something really good, pomegranate vinaigrette and extra virgin olive oil. Now, let's make the dressing first. We are going to put some of the pomegranate molasses in bottom. This is kind of pasty. It goes in the bottom. Pomegranate vinaigrette goes on the top. You are going to like this. This is really good, really good. Extra virgin olive oil on top of all. Extra virgin olive oil is good for you, good for your heart. Here, I am going to add little bit sumac. This is nonpoisonous sumac comes from Middle East in India, they are safe to eat. So, I am going to put some there. And now I am going to mix all of this. See, mix it. Look at this. Look at the texture, very nice. Here is our spinach salad. We add the red pepper here, kind of all over and our red onion goes on the top also. And if you have toasted walnut, you can use that too. It s really up to you guys. Here I have some toasted pine nuts. When you toast it, you can do it in the oven or frying pan without any oil. Just make sure don t keep it too long in the oven, they will burn. So you have to keep an eye. And the dressing goes on the top. This is sweet sour dressing which is really good. Look at that. And that feta cheese on top of everything with& .

put the feta cheese here. This is sheep milk feta cheese, which is very tasty. Look at this.

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