A hybrid salad made by my mother of American and Syrian culture. All natural, no guilt, healthy, very flavorful and addictive.
Wash and dry all vegetables before hand. Dry lettuce with a spinner or paper towels. Rip lettuce or chop and place into large bowl. Dice tomato, scallions, parsley and baby cucumbers. Peel cloves of garlic and place in a mortar and pestle. Add a dash of salt to mortar and smash the garlic until you have a paste consistancy. Mix lemon juice (freshley squeezed with pulp) and olive oil together with the smashed garlic. Add all ingredients to a large bowl and add the salt. Mix well and serve.
The beauty of this recipe is that you can add as much or as little as you want. Add some diced yellow pepper or green olives for even more flavor. The magic is in the dressing. I even refrigerate it and let all the flavors bleed together.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 68 | ||
Calories from Fat: 61 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.8mg | 0 % | |
Potassium 45.8mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.8g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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