Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Middle-Eastern-Style Salad Recipe
    Lost? Site Map

    Middle-Eastern-Style Salad

    Middle-Eastern-Style Salad. Photo by Fairy Nuff

    1/2 Photos of Middle-Eastern-Style Salad

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Zurie's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    Directions:

    1. 1
      Preheat your grill to its highest setting.
    2. 2
      Grill the pitta breads lightly on both sides, until they are crisp. Keep a watch! You don't want black bread! Cool.
    3. 3
      Slice the lettuce (your choice, but don't use really soft lettuce such as butter lettuce).
    4. 4
      Halve the small tomatoes.
    5. 5
      Cut the cucumber into thick rounds, and cut the rounds into 4 cubes each.
    6. 6
      Chop the parsley and measure roughly. If Zaar allowed it, I'd have said "just chop enough for a handful".
    7. 7
      Ditto, the mint.
    8. 8
      Quarter the radishes and slice the spring onions, green and white parts included.
    9. 9
      Place all the prepared vegetables in a bowl.
    10. 10
      Cut the pita breads into bite-sized pieces, and add.
    11. 11
      Whisk together the ingredients for the dressing until well mixed.
    12. 12
      If you wish, season the salad ingredients with salt and pepper.
    13. 13
      Sprinkle the dressing over the salad and toss well. Leave, covered, in the fridge, or serve.

    Ratings & Reviews:

    • on December 27, 2007

      55

      This is an excellent salad. I served it to company and everyone enjoyed it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2006

      55

      Yum!!! A great salad with fabulous flavours!! Eye catching too!!!. I used wholemeal pita's and vine-ripened tomatoes. Loved the fresh tasted of the mint and the heat from the radishes. The honey/mustard dressint was outstanding (I used dijon mustard). A beautiful salad!!

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

    Advertisement

    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
    60%
    Total Fat 35.2 g
    54%
    Saturated Fat 4.8 g
    24%
    Cholesterol 0.0 mg
    0%
    Sodium 303.7 mg
    12%
    Total Carbohydrate 48.5 g
    16%
    Dietary Fiber 7.3 g
    29%
    Sugars 15.0 g
    60%
    Protein 8.2 g
    16%

    The following items or measurements are not included:

    lemons, rind of

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites