Semi-Homemade with Mommy and Mae

A Family Style Lebanese Salad

A Little Help from the Lebanese Market
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I love eating family style at home. It’s just different!
This meal was inspired by the niciose salad I made last week. It wasn’t going to be Sandra Lee Semi-Homemade, but Mae and I stopped in at the Lebanese Market and couldn’t resist easily and deliciously incorporating their greek feta, mousaka, and salmon.

Ingredients
Arugula
Roasted new potatoes
Picked beets
Salmon
Feta
Mousaka
Olive Oil
Kosher Salt
Fresh Cracked Pepper

Directions
Serve the above ingredients over a bed of arugula. Lightly drizzle with olive oil, kosher salt, and fresh cracked pepper.

Roasted New Potatoes
Cut potatoes into quarters. Toss in olive oil, salt, pepper, and chopped fresh rosemary. Bake in a small casserole dish at 400 degrees for 45 minutes. Toss once or twice while cooking. Serve over salad cold or warm.

Pickled Beets
Set beets in foil, drizzle with olive oil and seal beets in foil. Bake beets at 350 for 1 hour and 20 minutes. Allow to cool. Peel and slice beets. Place beets in a bowl and add 1/2 cup red wine vinegar, 2 T. sugar, and 1 tsp. kosher salt. Mix and refridgeratate for 2 hours or overnight.

 

 

 

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4 comments

  1. Greetings! (from Becca’s FIL)
    Love the site! Very impressed. On my ‘favorites’ list.
    I could use a recipe or two for iron-rich dishes if you get around to it.

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