Armenian Tossed Salad Food

ARMENIAN GARDEN SALAD

Armenian Garden Salad image

Salads play a big role in Armenian cuisine. Every ingredient is chopped very fine, and we sometimes heap them on Armenian pizza, folding it over like a salad sandwich. -Jean L. Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 16

Ingredients

1 bunch romaine, torn
2 medium tomatoes, chopped
1 medium cucumber, seeded and chopped
1 medium sweet red pepper, chopped
1 small red onion, thinly sliced
1 tablespoon minced fresh parsley
1 teaspoon minced fresh basil
1 teaspoon minced fresh mint
DRESSING:
1/4 cup white wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 45 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ARMENIAN TOSSED SALAD

Armenian Tossed Salad image

From "An Armenian Evening", Good Food Magazine, October 1986. Prep time does not include chilling time. Posted for ZWT 4.

Provided by JackieOhNo

Categories European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/3 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 large garlic clove, crushed through press
1/4 teaspoon salt
fresh ground pepper
1/4 head romaine lettuce
1/4 head chicory lettuce
2 fresh ripe tomatoes, cut into 8 wedges each (about 1 lb.)
1/2 medium cucumber, pared, thinly sliced
1/2 medium green bell pepper, cut into 3x1/4-inch strips
3 radishes, thinly sliced
3 scallions, thinly sliced
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
12 greek black olives

Steps:

Whisk oil, vinegar, lemon juice, garlic, salt, and pepper together in small bowl or shake in jar with tight-fitting lid. Let stand until ready to serve.
Tear romaine and chicory into bite-size pieces; place in large salad bowl. Add remaining ingredients except vinaigrette.
Just before serving, toss salad to combine. Whisk or shake vinaigrette to blend. Pour vinaigrette over salad and toss to coat. Serve at once.

Nutrition Facts : Calories 138.4, Fat 13.2, SaturatedFat 1.8, Sodium 181.8, Carbohydrate 5.5, Fiber 1.9, Sugar 2.3, Protein 1.2

ARMENIAN POTATO SALAD

Armenian Potato Salad image

I had this potato salad at a small Armenian deli in Glendale. I was impressed by how simple but beautiful and delicious it is. So, I decided to try to duplicate the salad at home. I hope you like my version. I call the dressing "Armenian Salsa" because it's a great topping for lots of other things.

Provided by lynnski LA

Categories Low Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs medium russet potatoes, scrubbed clean
armenian salsa (parsley sauce)
1 bunch parsley, preferably flat-leaf
3 tablespoons fresh lemon juice
6 tablespoons olive oil
1/2 teaspoon salt

Steps:

Steam the potatoes for about 30 minutes.
Allow to cool, then.
peel off the skin.
Cut potatoes into a 1 inch uneven dice shape.
Chop the parsley and mix with the other salsa ingredients.
For a spicier salsa, substitute 1/2 of the parsley with watercress.
Mix the potatoes with the salsa.

Nutrition Facts : Calories 357.5, Fat 20.5, SaturatedFat 2.9, Sodium 306.2, Carbohydrate 40.8, Fiber 5.1, Sugar 2.1, Protein 4.7

ARMENIAN-STYLE POTATO SALAD

Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

Ingredients

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
Transfer cooked potatoes to a large mixing bowl and let cool slightly.
While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

ARMENIAN TOMATO AND HERB SALAD

Armenian Tomato and Herb Salad image

Make and share this Armenian Tomato and Herb Salad recipe from Food.com.

Provided by Sharon123

Categories Salad Dressings

Time 15m

Yield 3-4

Number Of Ingredients 9

Ingredients

80 g flat leaf parsley, roughly chopped (1/8 cup or about 3 ounces)
15 g of fresh mint, finely chopped (1/2 ounce-I use a handful)
400 g ripe tomatoes, cubed (1 pound-deseed if very juicy)
1 small-medium cucumber, deseeded and cubed
1/2 red onion, finely chopped
1 teaspoon sumac
1/2 lemon, juice of (large and juicy!)
sea salt, to taste
3 tablespoons extra virgin olive oil

Steps:

Chop the fresh ingredients as stated above.
Combine in a large bowl.
Just before serving, sprinkle over sumac and salt then dress with lemon juice and olive oil.

Nutrition Facts : Calories 203.2, Fat 14.6, SaturatedFat 2.1, Sodium 41.9, Carbohydrate 17.9, Fiber 7.4, Sugar 6.4, Protein 4.8

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Armenian Tossed Salad Food

ARMENIAN GARDEN SALAD

Salads play a big role in Armenian cuisine. Every ingredient is chopped very fine, and we sometimes heap them on Armenian pizza, folding it over like a salad sandwich. -Jean L. Ecos, Hartland, Wisconsin

ARMENIAN TOSSED SALAD

From "An Armenian Evening", Good Food Magazine, October 1986. Prep time does not include chilling time. Posted for ZWT 4.

ARMENIAN POTATO SALAD

I had this potato salad at a small Armenian deli in Glendale. I was impressed by how simple but beautiful and delicious it is. So, I decided to try to duplicate the salad at home. I hope you like my version. I call the dressing "Armenian Salsa" because it's a great topping for lots of other things.

ARMENIAN-STYLE POTATO SALAD

ARMENIAN TOMATO AND HERB SALAD

Make and share this Armenian Tomato and Herb Salad recipe from Food.com.

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