Arabic Salad ( Soups and Salads Recipe )
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Tarla Dalal
• 05 January, 2011
-3088.webp)
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Table of Content
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!
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
0 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
5 Mins
Makes
4 servings
Ingredients
To Be Mixed Into A Dressing
- 2 tbsp lemon juice
-
1/2 tsp baharat powder
- 1/4 tsp pomegranate (anardana) powder
- salt to taste
Other Ingredients
- 1 cup iceberg lettuce , torn into pieces
- 1/2 cup cherry tomatoes , halved
- 1/2 cup cucumber cubes
- 5 green olives , halved
- 5 black olives , halved
- 1/2 cup chopped mint leaves (phudina)
Method
- 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.
Arabic Salad ( Soups and Salads Recipe ) recipe with step by step photos
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Arabic Salad ( Soups and Salads Recipe )
The Nutrient info is complete
Sanjitbrahma
June 16, 2016, 2:37 p.m.
5
amita jana
April 30, 2014, 2:11 p.m.
5
Tarla Dalal
April 30, 2014, 2:11 p.m.
Thanks for the feedback.
