Arabic Salad ( Soups and Salads Recipe )
by Tarla Dalal
Added to 36 cookbooks
This recipe has been viewed 52011 times
Salads are an integral part of an arabian meal and accompany their main meals. This salad is rich in colour and uses up all the vegetables and ingredients that are easily available in the region. In this version we’ve used the beautiful cherry tomatoes, green and black olives, mint and iceberg lettuce all tossed in with a tangy dressing that uses pomegranate powder, and the special baharat powder that brings in a unique flavour. It is different and exotic!
- Immerse the lettuce leaves in ice - cold water for 10 minutes and drain well. This will make them crisp.
- Combine all the ingredients in a bowl, pour the dressing on top and toss well.
- Serve immediately.
Nutrient values per serving
|Vitamin A||63.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||8 mg|
|Folic Acid||6.6 mcg|
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