appetizer,
Mediterranean Salad
This Mediterranean Salad is a take on fattoush salad, which usually has fried pita chips on top but here I skipped them in order to make this salad wheat free. I also did not use any vinegar in the dressing.
Did you know?
The word salad comes from the ancient word "sel" for salt. It then evolved to "salata", meaning a salted herb, because raw veggetables were seasoned with oil, vinegar, and lots of salt.
There are different types of salads served at different points during a meal:
- Appetizer salads light, smaller-portion salads served as the first course of the meal.
- Side salads to accompany the main course.
- Main course salads usually contain meat, fish, eggs, legumes, or cheese.
- Dessert salads sweet versions containing fruit, gelatin, sweeteners or whipped cream.
- 30 mins
- Serves 6
- Easy
Ingredients
Adjust Servings:
Dressing
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| 5 tbsp fresh lemon juice | |
| 2 garlic cloves, minced | |
| 1/2 tsp dried mint | |
| 3/4 cup extra-virgin olive oil | |
| 1 tsp salt | |
| 1 tsp black pepper | |
| 4 tsps ground sumac | |
| 1 tbsp honey | |
Vegetables
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| 1 head romaine lettuce | |
| 1 tomato | |
| 1/2 English cucumber | |
| 1 onion | |
| 6 green onions | |
| 1 tsp parsley | |
| 1/2 green, red & yellow peppers |
If you make this recipe, snap a pic and hashtag it #limitlessallergies on Instagram, Facebook, & Twitter!
Method
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I love Mediterranean Salad! This looks yummy and like that it caters to so many food allergies :)
ReplyDeleteThanks do try
ReplyDelete