Lebanese Herb Salad
I found this on the web and adapted it to make a fabulous salad. I would never have thought of putting cinnamon in a dressing but it really works here. I have sometimes left the mint out and just increased the amount of the two other herbs.
- Ready In:
- 2 whole wheat pita bread
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons of fresh mint, chopped
- 3 tablespoons cilantro, chopped
- 2 scallions, thinly sliced
- 1 red peppers or 1 green pepper, thinly sliced
- 3 medium tomatoes, diced
- 4 cups lettuce, chopped and washed
- 1 tablespoon sumaq
- 4 tablespoons olive oil
- 2 lemons, juiced
- 1⁄2 teaspoon cinnamon
- salt, to taste
- fresh ground pepper, to taste
- Place the herbs, lettuce, cilantro, scallions, pepper and tomatoes in a bowl.
- Separately, whisk together the olive oil, lemon juice, cinnamon, salt and pepper.
- Toss the dressing together with the salad and let rest for 15 minutes.
- About 5 minutes before you want to eat, toast the pita breads and then cut each in half crossways.
- Cut each half into 3 strips to make 12 pieces.
- Arrange 6 strips around each plate and heap the salad in the middle.
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This is alright. The directions leave out the lettuce and sumaq but I did add them. I used baby arugula and baby spinach for the lettuce, a red pepper like SarasotaCook plus everything else exactly except since we are gluten free I did not add the whole wheat pita bread. This wasn't particularly good enough that I would make it again.1Reply
Loved it. Made it for lunch today, for 5 friends. I thought it was excellent. didn't change a thing. I did use red vs green pepper, but I don't think that changed anything. I did use a mix of iceberg and romaine since it didn't specify so I thought it would be a nice combination. I was very tasty. I served it with the pita and I also served Hummus, because one of my co workers loves it and it seemed to work with the dish. I also served a simple potato soup, but a very light lunch, working lunch from home. Too cold to do what we needed to do today, so inside for us. Great recipe! No complaints from me.1Reply