Middle East Vegetable Salad Recipe

Summary

CuisineCourse
Method

Ingredients

 Garlic1 Clove (5 gm)
 Tomatoes4
 Green peppers2
 Green onions6
 Chopped parsley1⁄2 Cup (8 tbs)
 Thinly sliced radishes1⁄2 Cup (8 tbs)
 Cucumbers2 Medium
 Chopped mint1⁄3 Tablespoon
 Olive oil1⁄3 Cup (5.33 tbs)
 Lemon juice1⁄4 Cup (4 tbs)
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 889 Calories from Fat 656

% Daily Value*

Total Fat 74 g114.4%

Saturated Fat 10.4 g52.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2014.2 mg83.9%

Total Carbohydrates 58 g19.5%

Dietary Fiber 16.3 g65.2%

Sugars 28.3 g

Protein 12 g23.3%

Vitamin A 197.8% Vitamin C 660.2%

Calcium 21.9% Iron 34.9%

*Based on a 2000 Calorie diet

Directions

Sprinkle wooden salad bowl with salt.
Peel clove of garlic and cut in half.
Rub bowl all over with cut sides.
Discard garlic.
Combine all vegetables and mint in bowl, tossing lightly to blend.
Combine oil, lemon juice, salt and pepper by shaking them together in a small jar with a tight lid and pour over vegetables.
Toss to coat vegetables well with oil mixture.
Serve immediately.
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