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Persian Salad Recipe

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Persian Salad Recipe

Prep Time:

Ingredients

  • Cucumber, with peel, raw | 0.50 cucumber 8-1/4"
  • Tomatoes, red, raw | 4.00 medium whole 2-3/5" dia
  • Onions raw | 1.00 medium 2-1/2" dia
  • Romaine lettuce, raw | 1.00 head
  • Lemons, raw, without peel | 1.00 fruit 2-3/8" dia
  • Olive oil | 2.00 tablespoon
  • Garlic, raw | 1.00 Tbsp
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 263.11 mg

Fat per serving: 15.69 g

Saturated fat per serving: 2.18 g

Protein per serving: 7.57 g

Sodium per serving: 119.41 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Squeeze out the juice of lemon, crush garlic clove, finely chop onion, tear lettuce into bite-size pieces, cut tomatoes and cucumber into small cubes.
  2. Take a large bowl and place onion, lettuce, tomatoes and cucumber. Mix them lightly.
  3. For dressing, pour olive oil in a small bowl then put garlic and lemon juice, beat together well, then stir in salt.
  4. Ladle the dressing over salad and toss lightly to mix.
  5. Serve immediately.

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