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Middle East Vegetable Salad

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  Garlic 1 Clove (5 gm)
  Tomatoes 4
  Green peppers 2
  Green onions 6
  Chopped parsley 1⁄2 Cup (8 tbs)
  Thinly sliced radishes 1⁄2 Cup (8 tbs)
  Cucumbers 2 Medium
  Chopped mint 1⁄3 Tablespoon
  Olive oil 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon

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.

Recipe Summary

Side Dish

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Average: 4.1 (19 votes)

Nutrition Rank

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

Middle East Vegetable Salad Recipe