SALATA ARABIEH
A simple Middle Eastern salad which provides a refreshing complement to Middle Eastern dishes or which can be served as one of a range of dishes in a mezze spread; or be used with falafel and hummus in pita bread.
Provided by bluemoon downunder
Categories Onions
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the vegetables in a bowl.
- Mix the remaining ingredients together in a small jug and pour over the salad.
- Toss well and chill before serving.
Nutrition Facts : Calories 141.3, Fat 9.5, SaturatedFat 1.3, Sodium 13.2, Carbohydrate 13.8, Fiber 3.5, Sugar 7.2, Protein 2.5
CHOPPED ARABIC SALAD
Categories Salad Citrus Onion Tomato Side No-Cook Vegetarian Quick & Easy Ramadan Mint Cucumber Parsley Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 10
Steps:
- Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients.
SALATA ARABIEH
In this most common of Arab salads, all the ingredients are cut very small. Do not prepare it too long before serving, and dress it just before serving.
Yield serves 6
Number Of Ingredients 12
Steps:
- Shred the lettuce, chop the onions finely, and cut the vegetables into tiny dice, using a sharp knife. Put them in a bowl with the radishes and herbs.
- Make a dressing with the oil and lemon juice, salt and pepper, and garlic if you like. Pour over the salad and mix well.
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