I added our leftover Middle Eastern salads to turkey burgers the other night and it was delicious! Serving the salads alongside grilled chicken breast and pita is great too. *All salads are better after refrigerating overnight. They also need to be served at room temperature so bring them out an hour before serving. Cabbage salad 1 head of purple cabbage, thinly sliced 2 lemons, juiced 3 Tb EVOO 2 garlic cloves, minced or grated 2 tsp salt Thinly slice cabbage and place in boiling water for 2 minutes or until just starting to wilt. Drain and add remaining ingredients. Carrot and Mint salad 2 bags of shredded carrots 1 lemon, juiced 1 tsp cumin 2 Tb EVOO mint leaves Mix lemon juice, cumin, and EVOO. Pour over carrots. Roughly chop mint leaves and sprinkle over salad. Beet salad Jarred or vacuum packed beets, quartered Add a dash of cumin, lemon juice, EVOO, and parsley.
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