Salads

Bean Salad
Sallate me Fasule

1 can white kidney beans
1/4 cup of chopped pimento
½ cup of olives
½ cup of scallions (cut into 1 inch stripes)
1 small cucumber (diced)
1/4 teaspoon oregano
Olive oil
Juice of ½ lemon

Rinse and drain beans. Add pimento, olives scallion and cucumber. Sprinkle with lemon juice and toss with oil. Refrigerate Serve chilled.

Cabbage Salad
Sallate me Laker

1 large cabbage
Vinegar
Olive oil
Salt
Water

Wash and cut one large cabbage in wedges. Boil it in salted water for about 30 minutes. Remove from water and cool. Place in a bowl, then add salt, vinegar, and olive oil.

Tomato and Pepper Salad
Sallate me Piperka edhe Domate

4 green peppers
5 tomatoes
1 medium onion
½ teaspoon sweet basil
5 tablespoons of olive oil
3 tablespoons of wine vinegar

Roast peppers in the oven until light brown or until peel cracks. Cool; remove skin and seeds. Slice peppers and add thinly sliced onions, tomatoes, basil, salt and pepper. Garnish with oil and vinegar.

Albanian potato salad
Sallate me Patate

1 pound of potatoes
1onion (sliced and chopped thin)
½ teaspoon of salt
1 teaspoon of parsley
½ cup of olive oil
½ cup of vinegar

Clean and boil the potatoes. Drain and let them cool. Dice into bite size pieces. Add onion, salt, parsley, oil and vinegar. Mix thoroughly, Serve on lettuce leaves.

Tossed Salad
Sallate
All salad greens and fresh vegetables should be cleaned, drained and refrigerated to ensure crispness. When putting together a salad, use your imagination.

1 head of lettuce (cut in bite size pieces)
1 stalk of celery (chopped)
1 cucumber (sliced)
4 radishes (sliced)
1 carrot (sliced thin)
½ pepper (sliced)
1 onion (sliced thin) or
3 scallions (chopped)
2 or 3 tomatoes (sliced in 8ths)
½ cup of crumbled feta cheese
½ cup of olives
Seasonings: A matter of preference.
Salt
Garlic (1 clove optional)
Olive oil
Vinegar

Prepare all vegetables in a large bowl; season and toss lightly. Add desired amount of oil and vinegar. Garnish with cheese and olives.