Lebanese Lemon Salad Dressing Recipe 55 Food

BEST MIDDLE EASTERN SALAD DRESSING

Best Middle Eastern Salad Dressing image

Provided by Rebecca Lindamood

Number Of Ingredients 5

Ingredients

4 garlic cloves (peeled and roughly chopped)
1 teaspoon coarse kosher salt
1/3 cup fresh lemon juice (about 1 1/2 lemons)
1/3 cup garlic or regular extra virgin olive oil
1 teaspoon Za'atar Seasoning

Steps:

Peel and roughly chop the garlic cloves. Sprinkle the salt over the garlic and use the broad side of your knife alternately to squash the garlic and chop the garlic until a thick paste forms. Add that to a half pint sized mason jar along with the remaining dressing ingredients. Screw the lid tightly in place, and shake hard. Refrigerate until ready to dress your salad.

LEBANESE SALAD DRESSING

Lebanese Salad Dressing image

Another recipe from my Cooks of the Green Door cookbook. The recipe was contributed by the Cedars Restaurant. Love dressings with lemon; however,I would probably reduce the amount of olive oil (my preference).

Provided by DailyInspiration

Categories Salad Dressings

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 -2 garlic clove, minced
1/2 cup fresh lemon juice
1 cup extra virgin olive oil
3 tablespoons of fresh mint, finely chopped
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Shake all ingredients in a tightly covered container. Serve over a salad of mixed greens, cucumbers, and tomatoes.

LEBANESE SALAD DRESSING

Lebanese Salad Dressing image

This recipe comes from The Cedars Restaurant. Feel free to reduce the amount of lemon juice and olive oil to your tastes.

Provided by Daily Inspiration S

Categories Marinades

Time 5m

Number Of Ingredients 6

Ingredients

1-2 garlic cloves, minced
1/2 c fresh lemon juice
1 c extra-virgin olive oil (or to your liking)
3 Tbsp fresh mint, finely chopped
1 tsp salt
1/4 tsp black pepper

Steps:

1. Shake all ingredients in a tightly covered container.
2. Serve over a salad of mixed greens, cucumbers, and tomatoes.

TABBOULEH (LEBANESE PARSLEY AND LEMON SALAD)

Tabbouleh (Lebanese Parsley and Lemon Salad) image

Provided by Tina Rizk

Time 20m

Number Of Ingredients 9

Ingredients

1/4 cup fine bulgur wheat uncooked
1 cup hot water (almost boiling)
2 bunches fresh parsley, de-stemmed
5 leaves fresh mint, de-stemmed
2 cups Roma tomatoes
1 onion
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice
salt and pepper, to taste

Steps:

Wash the bulgur wheat in a colander. In a medium bowl, soak the bulgur in very hot water for 15 minutes. Drain very well in a colander and then squeeze the bulgur wheat by hand to get rid of any excess water. Put aside.
Chop the parsley very fine. Put in a bowl.
Chop the mint very fine and put it in the bowl mixing it with the parsley to prevent the chopped mint from turning to black.
Chop the tomatoes into small cubes and pour them with their juice on the parsley-mint mix.
Mince the onion very fine. Season with pepper and salt. Leave it for 30 seconds then squeeze the chopped onion by hand to get rid of its water. Put over the tomato mixture.
Add the bulgur and season with salt.
Now add the lemon juice and olive oil and mix.
Usually, tabbouleh is tasted before being served to see whether it needs more salt or lemon based on personal preferences.
For best results, cover the tabbouleh and refrigerate for 30 minutes before serving. Transfer to a serving platter.

Nutrition Facts : Calories 318 kcal, Carbohydrate 18 g, Protein 3 g, Fat 28 g, SaturatedFat 4 g, Sodium 28 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 23 g, ServingSize 1 serving