Armenian Garden Salad
Salads play a big role in Armenian cuisine. Every ingredient is chopped very fine, and we sometimes heap them on Armenian pizza, folding it over like a salad sandwich. —Jean L. Ecos, Hartland, Wisconsin
16 ServingsPrep/Total Time: 20 min.
Ingredients
- 1 bunch romaine, torn
- 2 medium tomatoes, chopped
- 1 medium cucumber, seeded and chopped
- 1 medium sweet red pepper, chopped
- 1 small red onion, thinly sliced
- 1 tablespoon minced fresh parsley
- 1 teaspoon minced fresh basil
- 1 teaspoon minced fresh mint
- DRESSING:
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Directions
- In a large bowl, combine the first eight ingredients. In a small
- bowl, whisk the dressing ingredients. Drizzle over salad; toss to
- coat. Serve immediately. Yield: 16 servings (3/4 cup each).
Nutrition Facts: 3/4 cup equals 45 calories, 3 g fat (trace saturated fat), 0 cholesterol, 41 mg sodium, 3 g carbohydrate, 1 g fiber,