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Middle East Vegetable Salad

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Ingredients
  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
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling

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