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    You are in: Home / Recipes / Lemon Salad Recipe
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    Lemon Salad

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Mrs B's Note:

    This recipe is Moroccan in origin and makes a piquant, refreshing appetiser. For a touch of authenticity, serve several different Moroccan salads in small bowls at the beginning of a meal. I’m posting other salads for you to choose from. This recipe is borrowed from “The World of Spice” and is posted for Zaar World Tour 2005. NOTE: The original recipe calls (not very helpfully in my opinion) for ½ wine glass of olive oil. So, how much oil is that? As standard sizes of wine glass are either for 125ml or 250ml I’m going for the smaller, healthier option; which equates to about ¼ cup. Feel free to add more if olive oil if you wish.

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    Units: US | Metric


    1. 1
      Peel the lemons and chop the flesh; mix with the rest of the ingredients.
    2. 2
      Garnish with chopped parsley and serve.

    Ratings & Reviews:

    • on December 18, 2006


      I loved this, my hsuband thought the lemon bits were too much. The problem might have been too large chunks. Served with fish. Very Very easy

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    • on October 18, 2005


      I actually used a bit less oil and a bit more spice and made sure I removed all the pith from the lemons--as part of an array of Moroccan appetizers, this was delightful. Thanks, Caroline!

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


    Nutritional Facts for Lemon Salad

    Serving Size: 1 (63 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 166.3
    Calories from Fat 148
    Total Fat 16.5 g
    Saturated Fat 2.2 g
    Cholesterol 0.0 mg
    Sodium 231.4 mg
    Total Carbohydrate 7.0 g
    Dietary Fiber 2.5 g
    Sugars 1.5 g
    Protein 1.0 g

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