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Make it!: Summer Recipes

When the temperatures climb and the days lengthen, salads often move from a supporting role on Texas menus to full-on star status. Here are some fresh and unusual recipes from the Cooking with Texas Highways cookbook, available at bookstores and at


Sammy’s Lebanese Restaurant in Houston (currently closed, but re-opening at a new location soon) provided this recipe. Lots of parsley makes this salad especially cool and refreshing. (Two onions makes a strong tabouli; try it with one if you’re not an onion-lover.)

  •  ½ cup fresh lemon juice (approx. 4 lemons)
  • ½ cup cracked wheat (bulgur)
  • 2 medium yellow onions, finely chopped
  • 2 T salt
  • 1T cinnamon (optional)
  • 1 pound (5 bunches) flat-leaf parsley, chopped
  • 1 pound medium tomatoes, finely chopped
  • ½ bunch fresh mint (or more to taste), finely chopped
  • 4 green onions, finely chopped
  • ½ cup olive oil
  • cabbage or romaine leaves

Combine lemon juice with cracked wheat in a small bowl. Combine onion with salt and cinnamon, and add to cracked-wheat mixture.

Combine parsley, tomatoes, mint, and green onion in a large bowl. Add the cracked-wheat mixture and olive oil; mix well. Serve on cabbage or romaine leaves.

Apple–Bacon Spinach Salad

This recipe was adapted from one that appears in Love Creek Orchard’s Adams Apple Cookbook.

  •  ½ pound sliced bacon
  • 2-3 cloves garlic, minced
  • 1 pound fresh spinach, washed well and stems removed
  • 3 large red apples (unpeeled), cored and diced
  • 1 bunch green onions, chopped
  • 1T. lemon juice
  • 2 T. mayonnaise
  • 1 cup croutons
  • ½ cup grated Swiss cheese

Cook bacon until crisp, reserving ½ cup fat. Crumble bacon and set aside. Combine dripping with garlic and set aside.

Tear spinach into bite-size pieces in salad bowl; add apples and green onions. Combine garlic-fat mixture with lemon juice and mayo to make a dressing. Pour over spinach mixture and toss. Add crumbled bacon, croutons, and cheese, and toss again.

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