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    You are in: Home / Recipes / Jerusalem Salad (Salata Kudsiyeh) Recipe
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    Jerusalem Salad (Salata Kudsiyeh)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    blucoat's Note:

    Recipe is from May S. Bsisu's cookbook, "The Arab Table". Serve with warm lentils with rice, grilled meats, or spoon onto falafel in place of the tomato and onion slices.

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    Units: US | Metric


    1. 1
      Combine the tomatoes, cucumbers, scallions, bell peppers, and lettuce in a large mixing bowl.
    2. 2
      In another bowl, whisk the lemon juice, olive oil, tahini, vinegar, salt, and pepper together until the dressing is creamy and pale. If the dressing is too thick, gradually and a little water, whisking, until it reaches the desired consistency. If it is too thin, gradually add more tahini.
    3. 3
      Just before serving, pour the dressing over the vegetables and toss thoroughly to coat. Serve immediately, to prevent the salad from becoming soggy.

    Ratings & Reviews:

    • on August 26, 2009


      Good and easy to make! Thanks! Reviewed for Healthy Choices ABC tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Jerusalem Salad (Salata Kudsiyeh)

    Serving Size: 1 (353 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 139.4
    Calories from Fat 85
    Total Fat 9.5 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 14.3 mg
    Total Carbohydrate 13.7 g
    Dietary Fiber 3.4 g
    Sugars 6.9 g
    Protein 2.8 g

    The following items or measurements are not included:

    sesame paste

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