VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from Janine's Kitchen ~ July 2006 Recipes

Andalusian Salad
Serves 4-6 Difficulty: medium

This recipe comes from Usha Meister's Vegetarian Kitchen, a Canadian book. (Hamilton, ON) I've modified it but I will give you the original as well. I find it a bit time consuming to chop everything which is why I gave it a medium rating. It's a great salad for a summer BBQ or Potluck.

2 cups diced celery
1 cup each diced green & red pepper
1/2 cup chopped green onions
2 cups thinly sliced radish (original add 1 tbsp lemon juice and a pinch of salt. Toss and set aside. This turns the radish pink.)
2 cups sliced mushrooms
1/2 cup finely chopped parsley
1 cup raisins (original 1/2 cup)
4 cups cooked rice at room temperature (original uses 2 cups)
1/4 cup sunflower seeds (original 2 tbsp)
2-3 cups of mixed greens (original used bed of lettuce)

In a large bowl, add celery, peppers, green onions, raisins. At this point you can set aside until ready to serve.

Once ready to serve, add rice, radish, parsley, mushrooms. Drizzle dressing onto salad and toss to mix well. Optional: Arrange rice mixture onto a bed of greens. I've eaten it both ways. Sprinkle sunflower seeds on top.

Dressing: Adjust to your taste 4 tbsp each red wine vinegar, lemon juice 4 tbsp olive oil (original no oil) 3 tbsp honey (original 2 tbsp) salt and pepper. Mix well.

Enjoy!

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Hi all, my name is Janine and I'm excited to share with you recipes that I've collected over the years. Maybe even your favourite recipe! I love to cook and I love to eat. If you would like to share a recipe for consideration into this column please email it to janine_woo@yahoo.com.