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Middle Eastern Composed Salad

Featuring

Inactive SeaFusions™ Roasted Vegetable Cod Cakes 3oz (1/10lb) 422024.

Ingredients

1   Parsley (bunch)
1  Cup Tahini
4   Garlic Cloves (Finely Chopped)
1/2  Cup Lemon Juice
2  Tablespoon Lemon Zest
1  Cup Water
   Salt & Pepper
1 1/2  LBs Red Potatoes (Cut into 1/2 inch Chunks)
2  LBs Green Beans (Whole)
1 1/2  LBs Pickled Beets (Julienned)
12   Eggs (Hard Boiled & Chopped)
24   Inactive SeaFusions™ Roasted Vegetable Cod Cakes 3oz (1/10lb) 422024
1/2  Cup Mint Sprigs (Roughly Chopped)

Directions

1. Combine all the dressing ingredients in a blender and blend until smooth. Season with salt and pepper.

2. To serve, arrange 1/2 cup (2.5 ounces) potatoes, 2 ounces green beans, 2 ounces beets, 1 egg and the equivalent of 2 cod cakes on a plate. Sprinkle with mint and serve 1/4 cup (2 ounces) dressing on side.