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I love this dressing! It's so simple and yet the taste is so complex. I ended up dipping slices of cucumber in the remains of the dressing (after eating more than my fair share of the salad) -- MUCH better than chips in dip. I did use Aleppo pepper instead of the pepper flakes or cayenne.
Thanks, Umm!

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Chef Kate October 26, 2011

Ï prepared this salad with this wonderful dressing on a lollo salad bed.
I substitute the red onions with the green ones as I still have some to use and as I like sooo much.
All my family enjoyed it and the pomegranade molasse came as good change to vinegar or lemon juice.
Thank a lot for this recipe!

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awalde July 09, 2011

Looking forward to Spring, always brings this first bite of salad right to the forefront of goodness. I followed this exactly, even right down to the red pepper flakes. Although I confess to subbing red pepper for the green pepper. This was the pinnacle of goodness and one that I can hardly wait to have again, and again this summer. I love the pomegranate in this, and it was just perfection! Made for *Diabetic Tag* March 2010

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Andi of Longmeadow Farm March 16, 2010

Great salad! I used some chives instead of the green onions and only 2 garlic cloves, but otherwise made as directed. Think this will be great for lunch tossed with some tuna. Thanks for sharing!

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ellie_ March 30, 2012

My endless fascination lead me to another delicious Turkish salad and I wasn't disappointed! I used all fresh ingredients either from the farmer's market or our garden. Subbed red and yellow bell pepper for green and omitted the crushed red pepper flakes so dear daughter could eat this, too. Thanks for posting! Reviewed for Ramadan Tag 2009.

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COOKGIRl September 03, 2009
Turkish Chopped Salad