Garlic Lettuce Salad
5
People talking
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:
5
People talking
ingredients
-
dressing
- 1⁄2 cup drained beet juice
- 1⁄2 lemon juice
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1⁄2 teaspoon dried thyme
- 1 dash sesame seeds
- salt
-
salad
- 4 cups shredded lettuce
- 1 medium carrot, finely shredded
- 1 tablespoon green onion, chopped including green parts
- 1 cup beet, sliced
- 1 medium cucumber, finely sliced
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
Contributor
@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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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
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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
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A lovely simple salad making great use of my leftover beet juice, thanks for posting!1Reply
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This is a nice salad and the dressing is light and refreshing. Thanks for posting! Reviewed for Pick-A-Chef.1Reply
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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 posting1Reply
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