1/3 Photos of Jarjeer (Arugula) Salad
A traditional Middle Eastern salad served all the way to Sudan. It's simple and DH likes it a lot since he likes mushrooms. Modified from a recipe found on allrecipes.com posted by IMANKAY. Note: Sumac is available as a ground spice in Middle Eastern markets, it comes from the dried berries of a shrub that grows wild in Mediterranean. The taste is sour, fruity and astringent.
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Units: US | Metric
- 141.74 g box baby arugula
- 2 sweet white onions, thinly sliced
- 236.59 ml chopped mushroom
- 1 tomato, diced (optional, I don't add this)
- 4.92 ml unrefined extra virgin olive oil
- 1 lemon, juiced
- 9.85 ml sumac (May be found in Middle Eastern stores, the Sudanese version would not use this but maybe extra lemon)
- sea salt
- 1Wash and dry arugula.
- 2Arrange leaves on a large plate and layer with onions, mushrooms and tomato if using.
- 3Whisk together olive oil, lemon juice and sumac. Season to taste with sea salt, and pour over the salad.
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Nutritional Facts for Jarjeer (Arugula) Salad
Serving Size: 1 (147 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 52.2
- Calories from Fat 14
- Total Fat 1.5 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 14.3 mg
- Total Carbohydrate 8.8 g
- Dietary Fiber 2.2 g
- Sugars 4.3 g
- Protein 2.4 g
The following items or measurements are not included: