Salat Food
SALATA
This is a light, refreshing Middle Eastern salad dressing that has been served at family functions since I was a baby.
Provided by Leslie
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 9
Number Of Ingredients 9
Steps:
- In a mortar and pestle, crush the garlic. Add the pepper and salt and continue mashing until mixture becomes a thick paste. Transfer to a jar along with the lemon juice and canola oil. Shake well.
- In a large bowl, toss together the lettuce, tomatoes and onion. Just before serving, add the cheese and just enough dressing to coat. (There will be extra dressing, but it keeps well.) Toss well.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 10.7 g, Cholesterol 11.2 mg, Fat 27.8 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 148.2 mg, Sugar 3.2 g
SALAT
Make and share this Salat recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil the potato and carrot in the skins, remove from heat when fork-tender and cool and peel.
- Cut potato, carrot, cucumber, eggs, beef, and onion into small cubes.
- Chop garlic fine or make a paste on your cutting board with the side of your chef knife blade by smacking it.
- Mix vegetables and all else together.
- Add peas and olives. Stir together with the mayonnaise.
SALAT KATZUTZ - "CHOPPED SALAD" (ISRAELI SALAD)
my favorite salad, the easiest and simplest thing you've ever had. Israelis put it in any type of pita, and eat it at breakfast, lunch, and dinner. It is the best. Very healthy, simple, and easy. The quality of the vegetables really make the salad, so get the firmest and ripest tomatoes, cucumber, etc. That's why this is best IN ISRAEL :)
Provided by Mivashel
Categories Lunch/Snacks
Time 10m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- chop up the cucumber and tomato FINELY. It is chopped salad, because it is supposed to be chopped up! i'd say peel the cucumber, but it's not a must. The firmer, tastier the tomato, the better! If using red pepper, chop it up to about the same small size.
- Chop up the red onion very small, maybe even slightly finer than the other vegetables.
- Cut up/dice the parsely to taste - i'd probably use about 4 sprigs of parsely (any type works - italian, curly, etc.).
- the key is the dressing - very simple - simply make a 50/50 olive oil and lemon juice mix, and salt and pepper to taste.
- Mix it all together in a bowl and serve/eat.
Nutrition Facts : Calories 32.1, Fat 0.3, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 7.8, Fiber 1.8, Sugar 3.8, Protein 1.3
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