Middle East Vegetable Salad
|Garlic||1 Clove (5 gm)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Thinly sliced radishes||1⁄2 Cup (8 tbs)|
|Chopped mint||1⁄3 Tablespoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Sprinkle wooden salad bowl with salt.
Peel clove of garlic and cut in half.
Rub bowl all over with cut sides.
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.
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