Lebanese Rubbed Salad Food

LEBANESE TABBOULEH SALAD

Lebanese Tabbouleh Salad image

This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.

Provided by Yumna Jawad

Time 40m

Number Of Ingredients 8

Ingredients

⅓ cup extra virgin olive oil
3 tablespoons lemon juice
¼ cup extra fine bulgur wheat
2 bunches parsley (about 2 cups chopped)
1-2 vine-ripe firm tomatoes
2 green onions (both green and white part)
¼ cup fresh mint leaves (optional)
Salt and pepper

Steps:

In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.
Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.
Serve at room temperature or cold, with lettuce if desired.

Nutrition Facts : Calories 141 kcal, Carbohydrate 8 g, Protein 2 g, Fat 12 g, SaturatedFat 2 g, Sodium 19 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

LEBANESE FATTOUSH SALAD

Lebanese Fattoush Salad image

This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac Mediterranean dressing

Provided by Yumna Jawad

Categories Salad

Time 15m

Number Of Ingredients 18

Ingredients

1 large head romaine lettuce (chopped)
1 large vine-ripe tomato (diced)
2-3 Persian cucumbers (quartered)
½ large green pepper (chopped)
5 radishes (diced)
2 green onions (chopped)
¼ cup fresh chopped parsley
3 tablespoon olive oil
2 tablespoon lemon juice
2 garlic cloves (pressed or grated)
1 teaspoon sumac
1 teaspoon pomegranate molasses
½ teaspoon dried mint
½ teaspoon salt
Fresh cracked black pepper (to taste)
1 large double ply pita bread (cut into triangles)
3 tablespoons olive oil
Salt and pepper (to taste)

Steps:

Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
Add the fried pita bread to the salad immediately before serving.

Nutrition Facts : Calories 264 kcal, Carbohydrate 16 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Sodium 378 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

MASSAGED KALE SALAD

Massaged Kale Salad image

For a delicious, healthy salad, try Aarti Sequeira's Massaged Kale Salad from Food Network. Fresh mango adds sweetness and pumpkin seeds add crunch to the dish.

Provided by Aarti Sequeira

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

Steps:

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Nutrition Facts : Calories 269, Fat 17 grams, SaturatedFat 2.5 grams, Sodium 170 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 6 grams, Sugar 14 grams

LEBANESE HERB SALAD

Lebanese Herb Salad image

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.

Provided by Sackville

Categories Greens

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

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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In a mason jar combine the olive oil, lemon juice, garlic cloves, mint, salt and pepper. Seal the mason jar and shake the dressing until combined {or use a small bowl and whisk the dressing}.
In the bowl with the salad add the romaine lettuce {optional} and toss to combine. Alternatively you can lay a bed of romaine in a bowl and add the Lebanese Salad on top.

Lebanese Rubbed Salad Food

LEBANESE TABBOULEH SALAD

This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.

LEBANESE FATTOUSH SALAD

This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac Mediterranean dressing

MASSAGED KALE SALAD

For a delicious, healthy salad, try Aarti Sequeira's Massaged Kale Salad from Food Network. Fresh mango adds sweetness and pumpkin seeds add crunch to the dish.

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.

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