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Middle Eastern Salad

Categories: Allergy-Free, Entertaining, Fourth of July, Vegetarian
Type: Salads

This simple salad is made special by the addition of two uniquely Middle Eastern ingredients--pink pickled turnips and red sumac powder.

Prep Time: 5M

Serves: serves 4


Dairy, egg, gluten, & nut free

  • 1 pink pickled turnip, drained and finely diced
  • 1-1 1/2 cucumbers, peeled, seeded and thinly sliced
  • 2 medium tomatoes, finely diced or 8-10 cherry tomatoes, halved
  • 1 scallion, finely chopped
  • 4 tbsp lemon juice
  • 2 tbsp olive oil
  • powdered sumac or paprika to garnish (optional)
Middle Eastern Salad photo

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  1. Mix the chopped vegetables together.
  2. Just before serving, dress with the oil and lemon juice and season with salt and pepper to taste. Sprinkle with powdered sumac or paprika and serve.
  • Serve with dips such as Red pepper dip or hummus and flatbreads as an appetizer, or as part of a main course with grilled lamb chops.

excerpted from:

Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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