Egyptian (Middle Eastern) Mixed Salad
- Number of Servings: 2
Ingredients
4 cups Romaine Lettuce1 Medium Tomato chopped1 Medium Persian Cucumber chopped with peel (or any seedless cucumber)1/2 Medium Red Onion chopped (2-1/2" dia) (remove)1 Garlic clove finely chopped4 tbsp fresh mint leaves very finely chopped (or 1/2 tbsp dried)1-1/2 tbsp Lemon Juice (preferably fresh)2 tbsp Olive Oil0.5 tsp Salt A little Black PepperA little Paprika (use more if hungarian and less if hot)
Small chop the unpeeled persian (or any seedless) cucumber, the tomato, the red onion and the romaine lettuce, then place in salad bowl.
Chop very finely the mint leaves (or you can just use dried mint) and the garlic. Then add to salad bowl.
Drizzle olive oil and lemon juice (fresh perfered) and add salt, pepper and paprika to the salad. Mix well untill all salad veggies are coated.
Serve right away.
Yeilds 2 Servings.
Number of Servings: 2
Recipe submitted by SparkPeople user DODI2501.
Chop very finely the mint leaves (or you can just use dried mint) and the garlic. Then add to salad bowl.
Drizzle olive oil and lemon juice (fresh perfered) and add salt, pepper and paprika to the salad. Mix well untill all salad veggies are coated.
Serve right away.
Yeilds 2 Servings.
Number of Servings: 2
Recipe submitted by SparkPeople user DODI2501.
Nutritional Info Amount Per Serving
- Calories: 186.5
- Total Fat: 14.2 g
- Cholesterol: 0.0 mg
- Sodium: 600.8 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 4.7 g
- Protein: 4.0 g
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