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Garlic Lettuce Salad

Garlic Lettuce Salad created by Huda salih

this salad is a staple in my kitchen.i make it whenever i have fresh lettuce in the home. sometimes i like to have fun in changing how i cut the veggies in the salad, for instance instead of shredding carrots i cut them into fine stripes and so with other veggies, it's really up to you. i usually put the dressing on the salad and leave it for about 30-60 minutes for the flavours to be incorporated in the salad.

Ready In:
5mins
Serves:
Units:

ingredients

directions

  • make dressing and set aside.
  • put all salad ingredients in a bowl and pour dressing over.
  • serve and enjoy.
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RECIPE MADE WITH LOVE BY

@Huda salih
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@Huda salih
Contributor
"this salad is a staple in my kitchen.i make it whenever i have fresh lettuce in the home. sometimes i like to have fun in changing how i cut the veggies in the salad, for instance instead of shredding carrots i cut them into fine stripes and so with other veggies, it's really up to you. i usually put the dressing on the salad and leave it for about 30-60 minutes for the flavours to be incorporated in the salad."
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  1. UmmBinat
    This is nice. It has a light dressing. I used the infused water (plus salt) that the beets in a can came in. Maybe this would be better with freshly cooked beets using their cooking water (from boiling) but I don't mind canned ones at all, taste-wise. I used freshly squeezed lemon juice, unrefined extra virgin olive oil, za'atar spice mix instead of plain dried thyme which we don't like, sea salt, a mix of baby spinach and a little baby arugula (I could not get fresh looking romaine to shred here, mid winter), plus the rest of the ingredients. I ate it almost immediately as I did not see the wait time in the introduction until after. Made for PAC (Pick A Chef) Spring 2011.
    Reply
  2. UmmBinat
    This is nice. It has a light dressing. I used the infused water (plus salt) that the beets in a can came in. Maybe this would be better with freshly cooked beets using their cooking water (from boiling) but I don't mind canned ones at all, taste-wise. I used freshly squeezed lemon juice, unrefined extra virgin olive oil, za'atar spice mix instead of plain dried thyme which we don't like, sea salt, a mix of baby spinach and a little baby arugula (I could not get fresh looking romaine to shred here, mid winter), plus the rest of the ingredients. I ate it almost immediately as I did not see the wait time in the introduction until after. Made for PAC (Pick A Chef) Spring 2011.
    Reply
  3. Mandy
    A lovely simple salad making great use of my leftover beet juice, thanks for posting!
    Reply
  4. mliss29
    This is a nice salad and the dressing is light and refreshing. Thanks for posting! Reviewed for Pick-A-Chef.
    Reply
  5. JoyfulCook
    I really enjoyed this recipe - I did not use all the dressing as it made a lot. I also roasted the sesame seeds and used more than the recipe - it was great - I served it with lamb that I had marinaded in spices. thanks for posting
    Reply
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