Arabic Salad
This easy Arabic salad is going to revolutionize your traditional take on a salad and transform it with flavor, spice, and the freshest ingredients.
Servings: 4
Ingredients
- 1 heard of romaine lettuce chopped - about 5-6 cups of chopped romaine
- 4 medium tomatoes seeds removed, diced
- 1 english cucumber diced
- 1/2 cup red onion chopped
- 1/2 cup fresh curly parsley chopped
- 1/4 cup fresh mint chopped (or you can use 2 tbsps. dried mint)
FOR THE DRESSING
- 2 garlic cloves minced
- 1/4 cup of extra virgin olive oil
- 1 lemon juiced
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 2 tsps. dried mint
- 2 tbsps. sumac {optional}
- 2 tbsps. pomegranate molasses
Instructions
- In a large bowl add the romaine, cucumber, tomatoes, red onion, parsley and mint. Mix well.
- In a mason jar or a salad dressing container combine the garlic, olive oil, lemon juice, salt and pepper, mint, sumac and pomegranate molasses. Whisk until the dressing is well mixed and smooth.
- Drizzle the dressing over the salad and gently toss until coated. Serve or refrigerate up to 3 days.
Notes
- If you are going to store leftovers you might want to add more dressing to the salad before serving. I find that the dressing gets soaked into the salad after being in the fridge.
- You can add other ingredients to this like chickpeas, protein like grilled chicken, pita chips, crispy chickpeas, other vegetables like bell peppers or artichokes, olives or feta cheese
Nutrition
Calories: 199kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 143mg | Potassium: 599mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2732IU | Vitamin C: 46mg | Calcium: 96mg | Iron: 4mg