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    You are in: Home / Recipes / Middle Eastern Salad Recipe
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    Middle Eastern Salad

    Middle Eastern Salad. Photo by Annacia

    1/2 Photos of Middle Eastern Salad

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    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Cadillacgirl's Note:

    From "Can-Am Cooks" - recipes from firehalls all over the world! Posted for ZWT #6.

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    Serves: 6



    Units: US | Metric


    1. 1
      Combine tahini, lemon juice, yogurt, water, and garlic in a jar and shake well (can be made ahead and refrigerated).
    2. 2
      Tear the lettuce into bite size pieces and top with red onion and feta and toss with dressing!

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    Ratings & Reviews:

    • on May 03, 2012


      After heavy meat laden meals recently I really wanted, and needed, something light and refreshing. This hit the spot wonderfully :D. It's very quick to make up and the simple flavors of the ingredients were all complimentary to each other. Really lovely.

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    • on June 13, 2010


      This was very tasty! Instead of the yogurt and water, I used kefir (cultured milk). Otherwise, made as directed and enjoyed very much! Thanks for sharing!

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    • on June 09, 2010


      Very creamy salad dressing! I minced my garlic, and used all the dressing on 12 ounces of bagged lettuce, plus 1/2 red onion. I reduced the feta cheese a bit to save calories. The two of us ate the whole thing :) Thanks! Made for ZWT VI Sand & Spices Meatless challenge.

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    Nutritional Facts for Middle Eastern Salad

    Serving Size: 1 (114 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 106.6
    Calories from Fat 65
    Total Fat 7.3 g
    Saturated Fat 4.3 g
    Cholesterol 24.9 mg
    Sodium 303.7 mg
    Total Carbohydrate 5.1 g
    Dietary Fiber 0.8 g
    Sugars 2.6 g
    Protein 5.5 g

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