An Easy Recipe

When I moved to the United States the one thing that really struck me as weird was the fact that everyone ate their salad before the main course. I did not understand this at all. Growing up in Turkey we always ate our salads with the meals.

Salads enhance the taste of a meal if eaten with the meal... You know... take a bit of the meat and take some salad with it. That combination can make for a taste that you cannot have if you eat the salad before you eat your meal.

So here is such a salad recipe. But before the salad recipe let me give you the Oil and Lemon Dressing Recipe you will add to this salad.

- 2 to 4 teaspoons of lemon juice
- 1 to 2 minced fresh barley or mint
- 1/14 to 1/2 teaspoon of salt
- Freshly ground pepper (optional)
- 1/2 cup finest virgin oil you can find

Mix all in a small ball and beat well with a fork.

The salad is next. This is called the Sheppard's salad. It is packed with nutrition and one of the best tasting salads that you will ever eat... my opinion of course. Lets get to the ingredients: (8 servings)

- 3 to 4 minced green onions, including tops
- 1 table spoon of vinegar
- 3 large ripe tomatoes diced
- 1 to 2 large bell peppers diced
- 1 or 2 green chillies minced
- 1 cup chopped parsley
- 2 small cucumbers diced... use the pickle kind
- 1 small onion diced
- Salt for taste
- Oil and lemon dressing

One key to this salad is to chop all the vegetables finely, such that they can be eaten with a spoon.

Now toss them all in a bowl and mix well and let it sit for a bit. If you let the salad rest in the refrigerator you will like it even more. That certainly is true for me. But you don't have to. Once it is done it is ready to go.

I personally have to have the Sheppard's salad with every meat dish. Remember to eat it with your meal. Enjoy.

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