Armeniantossedsalad Recipes

ARMENIAN GARDEN SALAD

Armenian Garden Salad image

Salads play a big role in Armenian cuisine. Every ingredient is chopped very fine, and we sometimes heap them on Armenian pizza, folding it over like a salad sandwich. -Jean L. Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 16

Ingredients

1 bunch romaine, torn
2 medium tomatoes, chopped
1 medium cucumber, seeded and chopped
1 medium sweet red pepper, chopped
1 small red onion, thinly sliced
1 tablespoon minced fresh parsley
1 teaspoon minced fresh basil
1 teaspoon minced fresh mint
DRESSING:
1/4 cup white wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 45 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ARMENIAN TOSSED SALAD

Armenian Tossed Salad image

From "An Armenian Evening", Good Food Magazine, October 1986. Prep time does not include chilling time. Posted for ZWT 4.

Provided by JackieOhNo

Categories European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/3 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 large garlic clove, crushed through press
1/4 teaspoon salt
fresh ground pepper
1/4 head romaine lettuce
1/4 head chicory lettuce
2 fresh ripe tomatoes, cut into 8 wedges each (about 1 lb.)
1/2 medium cucumber, pared, thinly sliced
1/2 medium green bell pepper, cut into 3x1/4-inch strips
3 radishes, thinly sliced
3 scallions, thinly sliced
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
12 greek black olives

Steps:

Whisk oil, vinegar, lemon juice, garlic, salt, and pepper together in small bowl or shake in jar with tight-fitting lid. Let stand until ready to serve.
Tear romaine and chicory into bite-size pieces; place in large salad bowl. Add remaining ingredients except vinaigrette.
Just before serving, toss salad to combine. Whisk or shake vinaigrette to blend. Pour vinaigrette over salad and toss to coat. Serve at once.

Nutrition Facts : Calories 138.4, Fat 13.2, SaturatedFat 1.8, Sodium 181.8, Carbohydrate 5.5, Fiber 1.9, Sugar 2.3, Protein 1.2

ARMENIAN BULGUR SALAD (ITCH OR EECH)

Armenian Bulgur Salad (Itch or Eech) image

This Armenian Bulgur Salad, called Itch or Eech, is so similar to tabbouleh, but with much less parsley and much less chopping. It's such an easy, delicious fresh grain salad, filling enough for lunch or perfect as a side dish with dinner.

Provided by Caroline

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
1 large onion (finely diced)
1 large green bell pepper (finely diced)
4 cloves garlic (minced)
2 cups chopped tomatoes or 15 ounce can petit diced tomatoes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 cup water
2 cups fine bulgur
juice of one large lemon
4 to 5 medium green onions (sliced)
1/2 cup chopped fresh parsley
extra virgin olive oil for drizzling

Steps:

In a large sauté pan over medium high heat, warm the olive oil then cook the onions and green pepper just until the onion begins to soften, about 8 minutes. Add the garlic and cook for just one minute. Add the chopped tomatoes, salt, pepper and cayenne and cook covered for 10 minutes. Add the water and bulgur. Stir to coat the bulgur. Cover and cook on low heat for 10 more minutes. Remove from the heat, stir and cover for an additional 10 minutes.
Allow to cool to room temperature. Stir in the lemon juice before refrigerating.
Top with green onion, fresh parsley and a drizzle of extra virgin olive oil before serving.

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