Cheese salad (brynza frecata)

Brynza is Romanian brined white sheep's milk cheese resembling Feta.

Ingredients
6 serves

1/2 lb Brynza cheese, or feta
1/2 lb Unsalted butter, softened
2 tb Finely cut fresh chives
2 tb Finely cut fresh fennel leaves or 1/2 ts powdered
2 tb Finely chopped fresh dill
1 ts paprika
1 ts Caraway seeds
1 ts Finely cut garlic (optional)
salt, pepper to taste

Decoration
2 md tomatoes; sliced
1 boiled egg; sliced
fresh parsley sprigs


Direction


Rub cheese thru med-meshed sieve into bowl with back of spoon, or force cheese thru a food mill set over bowl. Add butter and beat vigorously with wooden spoon, mashing cheese and butter together against sides of bowl until mix is light and fluffy. Beat in chives, fennel, chopped parsley, paprika, caraway, garlic and taste for seasoning.

Suiggestion
Serve at room temp with rye or pumpernickel bread as a 1st course or as an accompaniment to cocktails.

Eggplants salad

Eggplants salad

Ingredients:

- 4 kg/9 lb eggplants
- 2 eggs
- 200 ml/7 fl oz oil
- 1 tsp mustard
- 1 medium onion
- 1 garlic head
- salt, paper, parsley (optional), to taste

Direction

Roast the eggplants until they become soft and their skin blackens. Peel them while they are hot and place them in a strainer to drain.

Remove most of the seeds and cut the eggplants in thin pieces.

Place in a deep bowl, add the mustard, onion drops, the garlic clove and parsley (optionaly). Gradually add one part of oil and stir the mixture continously (you may use a mixer). Stop adding oil when you feel that the mixture is fine. Add salt and pepper for taste and preserve in the refridgerator.

Serve cold as an appetizer.

Tossed Italian Garden Salad

Prep Time: 10 min

6 servings

Ingredients

10 cups torn romaine lettuce
2 cups sliced mushrooms
2 plum tomatoes, chopped
1 small zucchini, sliced
1/4 cup chopped red onion
1/4 cup chopped fresh basil leaves
3/4 cup KRAFT Light House Italian Reduced Fat Dressing

Direction

TOSS greens, vegetables and basil with dressing

Summer salad

Summer Salad - serve 8

Ingredients

3 large tomatoes
2 red ( green or yellow ) bell peppers
2 cucumbers
2 cups (220 gr) cheese
1 cup (110 gr) black olives
4 green onion diced
3 Tbls olive oil
3 Tbls apple cider vinegar
4 Tbls minced parsley
1/2 Tsp minced garlic

Directions

1. Wash and dice tomatoes.
2. Place them in a bowl.
3. Slice red bell peppers and cucumbers into very thin strips and add with tomatoes and the rest of ingredients.
4. Toss gently.

Tip: Best if chilled for 1 hour before serving.

Çoban Salatası (Shepherd´s Salad)

Variety of salads are very large in Turkish cuisine. This delicious fresh vegetable salad is found on dining tables throughout Turkey and served prior to the main course.



Ingredients

4 tomatoes
2 cucumbers
1 green pepper
1 medium sized onion
parsley, mint, olive oil, vinegar or lemon, salt

Instructions

1. Peel and dice the tomatoes, sprinkle some salt, add olive oil, vinegar or lemon juice and put it in the refrigerator.
2. Cut the onion in half, slice thinly, and grind it with the palm of your hand and with some salt (you can use gloves to avoid the onion scent on your hand), then drain and rinse it.
3. Add onions, diced cucumbers, chopped peppers and parsley to the salad in the refrigerator and stir.
5. You can grate white cheese.
6. If you have warm bread, I suggest using it to wipe out the delicious sauce of the Çoban salad.