Breakfast, Lunch, Dinner & Snacks

"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban

Summer into Fall Salad – Crunchy and good

Crunchy SaladIt’s all we’ve been making of late. It can be adapted to what’s in the market and what you like to eat. Important notes, I think, are green beans, various chopped vegetables, feta cheese, toasted seeds and a light lemony dressing.

Vegetables:
1 kilo green beans, blanched (we like them crunch) in boiling salted water for 3-5 minutes
6-8 Radishes, trimmed and chopped – this is a must in the salad, I think.
6 Cucumbers, chopped – you can swap this out for other ingredients
2 Kohlrabi, peeled and chopped – or radish or this veg. Your call. You can do both, of course.
Optional: 1 cup of crumbled sheep feta, or other salty cheese. Leave out to keep this dish vegan.
Nice options: 
4 scallions or chopped, sliced red onion
4 ribs celery, chopped
Seeds:
1 cup mixed, toasted seeds, sunflower, pumpkin and sesame

Dressing:
1 lemon, juiced
1/4 cup olive oil
1-2 tsp, cumin
Salt and Pepper to taste
1/2 tsp paprika – regular or smoked

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About Beth Steinberg

I co-founded and run, Shutaf, inclusion programs for children and teens with special needs. I'm also a writer and internet content developer with a team called The Honey. I direct local community theater with a group called Theater in the Rough, specializing in experiential productions performed out of doors.

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This entry was posted on September 20, 2013 by in Dinner, Lunch, Salad and tagged , .

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