Search

My Mother’s Everything But the Kitchen Sink Salad

Updated: Apr 14, 2020

(by Hajer Almosleh)


1 bunch kale (or 8 oz. kale leaves)

6 oz. spinach

6 oz. arugula

6 oz. salad greens

3 tomatoes, cubed

1/4 c. each green, red, yellow, and orange bell peppers

1 medium organic seedless cucumber

2 carrots

1/4 - 1/3 c. lemon juice

1/4 c. extra virgin olive oil

1/4 c. pitted olives (Kalamata olives are great)

1 bunch parsley

10 fresh mint leaves

1/4 c. almonds

1/4 c. walnut halves

1/4 c. pitted dates

1/4 c. dried figs (or cranberries or raisins)

15 oz. can chickpeas, drained

salt to taste

Wash what has to be washed, coarsely chop what needs to be chopped, finely chop what requires to be finely chopped (parsley and mint), cube what must be cubed. Toss everything together.

Hint: Try the salad with quinoa and grilled salmon on the side.


Recent Posts

See All

Albondigas Estilo Mama

(Meatballs Like Mama Makes) (Adapted from Food From My Heart) (by Zarela Martinez) This recipe calls to mind the llaves (outdoor water faucets) on the ranch, which were always surrounded with patches

Apple Pie

(by Evangeline Wurst) 1/2 c. unsalted butter 3 T. flour 1/4 c. water 1/2 c. sugar 1/2 c. brown sugar pastry for 9-in. double crust pie (here's one) 8 Granny Smith apples, peeled, cored, and sliced Pre

Chop Chae

(by Frances Park) For the sauce: 3 1/2 T. soy sauce 1 T. packed brown sugar 2 T. sesame oil 2 t. minced garlic 1 T. roasted sesame seeds black pepper to taste 1 large carrot 1 medium zucchini 1 red be