Arabic Salad ( Soups and Salads Recipe )
by Tarla Dalal
Salads are an integral part of an arabian meal and accompany their main meals. This salad is rich in colour and uses up all the vegetables and ingredients that are easily available in the region. In this version we’ve used the beautiful cherry tomatoes, green and black olives, mint and iceberg lettuce all tossed in with a tangy dressing that uses pomegranate powder, and the special baharat powder that brings in a unique flavour. It is different and exotic!
Arabic Salad ( Soups and Salads Recipe ) recipe - How to make Arabic Salad ( Soups and Salads Recipe )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
To Be Mixed Into A Dressing
2 tbsp lemon juice
1/2 tsp baharat powder
1/4 tsp pomegranate seeds (anardana ) powder
salt to taste
Other Ingredients
1 cup iceberg lettuce , torn into pieces
1/2 cup cherry tomatoes , halved
1/2 cup cucumber cubes
5 green olives , halved
5 black olives , halved
1/2 cup chopped mint leaves (phudina)
- Method
- Immerse the lettuce leaves in ice - cold water for 10 minutes and drain well. This will make them crisp.
- Combine all the ingredients in a bowl, pour the dressing on top and toss well.
- Serve immediately.
| Energy | 18 cal |
| Protein | 0.4 g |
| Carbohydrates | 2.3 g |
| Fiber | 1 g |
| Fat | 0.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 63.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 8 mg |
| Folic Acid | 6.6 mcg |
| Calcium | 19.7 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1.7 mg |
| Potassium | 48.3 mg |
| Zinc | 0.1 mg |