Menu (Summer): Two Middle Eastern Salads

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* Exported from MasterCook *

 

Menu (Summer): Two Middle Eastern Salads

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 152

Serving Size : 4 Preparation Time :0:00

Categories : Menus

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***** NONE *****

 

Hummus (Creamy Chickpea Puree) (see separate recipe)

Tabbouleh (Bulgur and Parsley Salad) (see separate recipe)

Hearts of Romaine

Fresh Tomato Soup (see separate recipe)

Warm Whole Wheat Pita Bread

Spiced Poached Peaches (see separate recipe)

 

Hummus and tabbouleh - both Lebanese appetizers - are now so popular in

this country that you find them in many American delis. But they can be

high in fat, especially the hummus. It takes only half an hour to make

both of these low-fat versions, and together, they are an inviting opener

for a summer meal. Serve them with hearts of romaine for dipping and

scooping and with wedges of pita bread, then follow with a simple fresh

tomato soup that is the essence of summer. Whole poached peaches in a

gently spiced syrup end the meal on a satisfying sweet note.

 

The timing: Make the peaches first and chill, if desired. Then prepare the

soup, hummus, and tabbouleh in whatever order you like. The timing is not

critical in this menu; all the finished dishes can stand to wait for the

others with no loss of quality.

 

 

 

 

 

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