1/2 Photos of Middle-Eastern-Style Salad
There are many variations of this salad. If you can't find Cos lettuce, also called romaine by the Zaar software, try baby gems or some mixed lettuces. You can make this up to 3 hours before serving.
My Private Note
Units: US | Metric
- 1 large romaine lettuce
- 1/2 lb cherry tomatoes or 1/2 lb plum tomato
- 1 cucumber (the long English ones)
- 1/2 cup fresh flat-leaf parsley
- 1/2 cup garden mint
- 6 spring onions
- 12 radishes
- 3 pita breads
- 1Preheat your grill to its highest setting.
- 2Grill the pitta breads lightly on both sides, until they are crisp. Keep a watch! You don't want black bread! Cool.
- 3Slice the lettuce (your choice, but don't use really soft lettuce such as butter lettuce).
- 4Halve the small tomatoes.
- 5Cut the cucumber into thick rounds, and cut the rounds into 4 cubes each.
- 6Chop the parsley and measure roughly. If Zaar allowed it, I'd have said "just chop enough for a handful".
- 7Ditto, the mint.
- 8Quarter the radishes and slice the spring onions, green and white parts included.
- 9Place all the prepared vegetables in a bowl.
- 10Cut the pita breads into bite-sized pieces, and add.
- 11Whisk together the ingredients for the dressing until well mixed.
- 12If you wish, season the salad ingredients with salt and pepper.
- 13Sprinkle the dressing over the salad and toss well. Leave, covered, in the fridge, or serve.
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Nutritional Facts for Middle-Eastern-Style Salad
Serving Size: 1 (298 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 523.7
- Calories from Fat 317
- Total Fat 35.2 g
- Saturated Fat 4.8 g
- Cholesterol 0.0 mg
- Sodium 303.7 mg
- Total Carbohydrate 48.5 g
- Dietary Fiber 7.3 g
- Sugars 15.0 g
- Protein 8.2 g
The following items or measurements are not included:
lemons, rind of