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Mediterranean Salad

 

23

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

2 cups italian bread shell
*
1 tablespoon olive oil
1 cup english cucumber
in 1/2 inch cubes
*
cup sweet red bell peppers
1/2 inch pieces
½ cup scallions, spring or green onions
thinly
4 cups parsley leaves
coarsely chopped
2 medium tomatoes
cubes
Dressing
2 tablespoons lemon juice
¾ teaspoon salt
1 large garlic cloves
finely chopped
*
½ teaspoon black pepper
1 teaspoon cinnamon
¼ teaspoon allspice
ground
*
9 tablespoons olive oil, extra-virgin

Directions

""NOTE: After a couple of hours, the croutons will start to absorb the dressing.

Some people like this; others (including the reviewer for Toronto Life!) do not.

Time the addition of the croutons to suit your taste.

" Preheat oven to 350℉ (180℃).

Spread the bread cubes on a large baking sheet and toss with the oil.

Bake in the preheated oven until golden brown, turning them every few minutes.

They will take 10 to 20 minutes, depending on how fresh the bread is.

Assemble the cucumber, peppers, green onion and parsley in a large bowl; leave out the tomatoes for now.

Prepare the dressing: Stir the lemon juice, salt and garlic together until the salt dissolves.

Add the pepper, cinnamon and allspice, then slowly beat in the olive oil.

(May be prepared up to 12 hours ahead to this point.

) Place the cut up tomatoes on top of the other vegetables.

Pour on the dressing and toss well; add the croutons and toss again (see note).

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 32890% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 482mg 20%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 15%
Sugars g
Protein 6g
Vitamin A 122% Vitamin C 182%
Calcium 11% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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