Middle Eastern Chopped Salad
Middle Eastern Chopped Salad might be a good recipe to expand your hor d'oeuvre recipe box. One serving contains 180 calories, 3g of protein, and 17g of fat. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 8 and costs $1.68 per serving. Only a few people made this recipe, and 5 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from Foodista requires walnuts, parsley, niçoise olives, and kosher salt and coarsely ground pepper. It is an affordable recipe for fans of middl eastern food. With a spoonacular score of 86%, this dish is excellent. If you like this recipe, you might also like recipes such as Middle Eastern Chopped Salad, Middle Eastern Chopped Salad, and Middle Eastern Chopped Salad.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 cup chopped, toasted walnuts
2 cups finely chopped Italian parsley (approximately 2 bunches)
3/4 cup chopped, pitted kalamata, Greek, or niçoise olives (about 1 ¼ cups with pits)
1/2 cup minced scallion (about 1 bunch)
1 cup peeled, seeded, and chopped tomato (2 large)
cup extra virgin olive oil
cup fresh squeezed lemon juice
1/2 teaspoon cumin powder
1/2 teaspoon red chili flake
Kosher salt and coarsely ground black pepper (to taste)
Equipment:
oven
baking sheet
food processor
bowl
Cooking instruction summary:
Preheat the oven to 325 F. Place the nuts on a baking sheet and toast for about 10 minutes until they begin to emit a toasted nut aroma. Cool completely before using the nuts in the recipe. Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely minced, but if you use a food processor be careful not to pure it. The parsley should form a fluffy base for the other textures. Chop the olives, walnuts, and scallions by hand into a rough dice. Dice the prepared tomatoes and drain. Combine all of the chopped ingredients. Toss in a large wooden bowl with the olive oil, fresh lemon juice, cumin, and chili flakes. Season to taste with salt and black pepper.
Step by step:
1. Preheat the oven to 325 F.
2. Place the nuts on a baking sheet and toast for about 10 minutes until they begin to emit a toasted nut aroma. Cool completely before using the nuts in the recipe.
3. Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely minced, but if you use a food processor be careful not to pure it. The parsley should form a fluffy base for the other textures.
4. Chop the olives, walnuts, and scallions by hand into a rough dice. Dice the prepared tomatoes and drain.
5. Combine all of the chopped ingredients. Toss in a large wooden bowl with the olive oil, fresh lemon juice, cumin, and chili flakes. Season to taste with salt and black pepper.
Nutrition Information:
covered percent of daily need
