As you know by now, I love parties and I love to be part of the fun. When I plan my dinners whether for 4 or for 40, I make sure that most of my foods can be prepared ahead of time to be baked, warmed or served as is on the day of the party. I try to pay attention to colors and textures.  If you have creamy spread, offer next to it fresh green salad. 

In last week’s blog I posted couple spreads black olives and red bell pepper. Today you will have a green spread, white spread and scallion salad.

Green Olive Tapenade

makes 3 cups

1 1/2  cups pitted green olives

1           cup walnuts

3           scallions, chopped

1            jalapeno, seeded and chopped

1           cup chopped parsley

1/2      cup lemon juice

4           tablespoon olive oil

-Place all ingredients in a food processor.  Using about 10 on/off turn, process until mixture is chopped finely but not pureed.

Yogurt and Bulgur Dip

make 3 cups

4          cups non-fat plain yogurt

1           cup #1 bulgur or very fine

1           small sweet onion, chopped

1/2      cup coarsely chopped walnuts

salt to taste

1          tablespoons sesame seeds

-Stir and pour 2 cups of the yogurt in a cheesecloth bag.  Place the cheesecloth in a colander and let it drain for 8 hours.  What remains is a thick creamy spread, similar to cream cheese.  Cover and refrigerate eh cheese.

-Mix the bulgur wheat with the rest of the yogurt.  Cover and let it stand in the refrigerator for a t least eight hours.

-Mix the bulgur yogurt mixture with the yogurt cream cheese, onion, walnuts and salt.  Place on a flat serving dish.  Sprinkle with the sesame seeds.

Scallion and Mushroom Salad

serves 4

3          cups chopped scallions

3          cups thinly sliced white mushrooms

1/2     cup chopped cilantro

1          teaspoon sweet basil

1/2     cup lemon juice

6         tablespoons olive oil

salt  and freshly ground black pepper to taste

-In a salad bowl, toss the scallions, the mushrooms and the cilantro.

-Whisk the lemon juice with the lemon juice and the sweet basil.

Drizzle over the mixed vegetables, sprinkle with the salt, the pepper and toss gently.

All the spread can be made 3 days before the party. Chop all the vegetables for the salad on the day before the party and mix with the dressing  just before the party start.

Filed under: Appetizers, Salads, Side Dishes, Uncategorized, Vegan, Vegetarian, gluten free