MIDDLE EASTERN VEGETABLE SALAD
Provided by Ina Garten
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
ARUGULA AND TOMATO SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
- Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.
MIDDLE EASTERN ARUGULA SALAD
Make and share this Middle Eastern Arugula Salad recipe from Food.com.
Provided by Parsley
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Arrange leaves on a large plate and layer with onions, mushrooms and tomato.
- Whisk together olive oil, lemon juice, garlic, honey, sumac and salt and pepper until well-blended.
- Drizzle dressing over salad platter.
MIDDLE EASTERN LEBANESE FATTOUSH BREAD SALAD
Fattoush is a rustic country salad of Syria and Lebanon which is on the standard menu of Lebanese restaurants. Arugula (Eruca vesicaria), also known as rocket, garden rocket, rocket salad, rugola, rucola , roquette and rughetta Rocket (Roquette) A strong, peppery leaf with jagged-edged indented leaves and a pleasant bite. Because of its strong flavour, a little goes a long way.
Provided by Olha7397
Categories Lebanese
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cut open the breads and toast them under the broiler until they are crisp turning them over once. Break them into small pieces in your hands.
- Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb's lettuce, flat leaf parsley, and mint.
- For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac.
- Just before serving, add the toasted bread and toss well with the dressing. Serves 6-8.
- Variation: for the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad.
- The New Book of Middle Eastern Food.
Nutrition Facts : Calories 217.5, Fat 12.3, SaturatedFat 1.8, Sodium 108.2, Carbohydrate 25.3, Fiber 5.5, Sugar 7.6, Protein 5.3
MICHELE AND KAREN'S DELICIOUS ARUGULA SALAD
The arugula I planted took over my garden, but I didn't like it's peppery taste. Thanks, Michele, for suggesting this refreshing summer salad. It's my new favorite salad and everyone at work begs for it too! Michele said you can improvise by substituting beets with strawberries and watermelon.
Provided by Karen Slazinski
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Gently toss arugula, beets, avocado, and olives together in a large bowl.
- Warm goat cheese in the microwave slightly, about 30 seconds; add to arugula mixture.
- Whisk olive oil, balsamic vinegar, and mustard together vigorously in a small bowl until smooth; drizzle over the salad and toss to coat ingredients in dressing.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 11.2 g, Cholesterol 9.2 mg, Fat 19.3 g, Fiber 4 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 373.4 mg, Sugar 6 g
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