MEDITERRANEAN SALAD – Serves 4 as light main course or up to 10 as a side salad.
Mixed salad variety with added Mediterranean ingredients olives and feta cheese and vegetables for textural crunch. The dressing gives herbal freshness and fennel adds anise flavour.
1 to 2 tablespoons lemon juice
1 to tablespoons olive oil
1/2 teaspoon dried oregano
1/2 tablespoon fennel seeds, crushed
A few sprigs of fresh cilantro, finely chopped
1/4 teaspoon salt
Pepper to taste
4 ounces romaine lettuce and/or spinach, torn into small pieces
20 ripe olives, pitted
10 ounces green beans, lightly steamed
2 tomatoes cut into wedges, or 10 cherry tomatoes
1 cucumber cut in chunks
3 carrots, cut in thin sticks about 2 inches long
3 sticks of celery, coarsely chopped
1 cup cubed or crumbled feta cheese or substitute with 1 cup sunflower seeds
Few sprigs fresh parsley to garnish
- Combine the dressing ingredients in a small bowl and set aside to let the flavours blend while assembling the salad.
- Mix salad and vegetables, add feta cheese (or sunflower seeds), add dressing, mix well and serve garnished with sprigs of parsley.
Source: The Yoga Cookbook. Vegetarian Food for Body and Mind. Recipes from the Sivananda Yoga Vedanta Centres. 1999.
Whatever you eat, first offer it to the Lord. Take it as His Prasad. This will purify your food. – Sri Swami Sivananda
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Behold the unity of all faiths, cults, creeds and religions. Respect the views, opinions and sentiments of all. – Sri Swami Sivananda