Lebanese Rubbed Salad Recipes

LEBANESE SALAD

Lebanese Salad image

Adapted from the oh-so-useful The Healthy Kitchen cookbook by Andrew Weil and Rosie Daley, which especially focuses on the healthy Mediterranean cuisine. I omit or reduce the olives (too much sodium), reduce the cheese (same reason) and omit the extra salt. People who don't have to watch their blood pressure probably don't have to follow these restrictions. I do use plenty of pepper. I also add a bit of minced bell pepper (any color, because I love it). Sometimes I add oregano, basil or rosemary. It's a great lunch stuffed into a whole wheat pita. The passive "cooking" time is actually the chilling time. P.S. The original recipe only has 1 clove garlic.

Provided by echo echo

Categories Lunch/Snacks

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cucumbers, diced
4 roma tomatoes, diced
1 red onion, minced
1/4 cup lemon juice
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons chopped of fresh mint (any variety)
1/4 cup pitted sliced kalamata olive
1 cup cubed feta cheese or 1 cup crumbled feta cheese
salt and pepper

Steps:

Toss cucumbers thru cheese in a bowl. Add salt and pepper to taste.
Chill at least 3 hours.

Nutrition Facts : Calories 220.5, Fat 16, SaturatedFat 6.8, Cholesterol 33.4, Sodium 489.3, Carbohydrate 14.4, Fiber 2.6, Sugar 7.2, Protein 7.5

LEBANESE HERB SALAD

Lebanese Herb Salad image

I found this on the web and adapted it to make a fabulous salad. I would never have thought of putting cinnamon in a dressing but it really works here. I have sometimes left the mint out and just increased the amount of the two other herbs.

Provided by Sackville

Categories Greens

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

2 whole wheat pita bread
3 tablespoons fresh parsley, chopped
3 tablespoons of fresh mint, chopped
3 tablespoons cilantro, chopped
2 scallions, thinly sliced
1 red peppers or 1 green pepper, thinly sliced
3 medium tomatoes, diced
4 cups lettuce, chopped and washed
1 tablespoon sumaq
4 tablespoons olive oil
2 lemons, juiced
1/2 teaspoon cinnamon
salt, to taste
fresh ground pepper, to taste

Steps:

Place the herbs, lettuce, cilantro, scallions, pepper and tomatoes in a bowl.
Separately, whisk together the olive oil, lemon juice, cinnamon, salt and pepper.
Toss the dressing together with the salad and let rest for 15 minutes.
About 5 minutes before you want to eat, toast the pita breads and then cut each in half crossways.
Cut each half into 3 strips to make 12 pieces.
Arrange 6 strips around each plate and heap the salad in the middle.

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