Taste of Home
Syrian Salad
TOTAL TIME: Prep: 50 min.
YIELD: 8 servings.
This colorful salad has so many interesting ingredients, you’ll experience a different flavor with each bite. We enjoy making “salad sandwiches,” by spooning the mixture into pita bread pockets. —Weda Mosellie, Phillipsburg, New Jersey
Ingredients
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4 cups torn iceberg lettuce
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2 cups torn romaine
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1-1/2 cups chopped seeded cucumbers
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3 plum tomatoes, seeded and chopped
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1/2 pound fresh mozzarella, cubed
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2/3 cup chopped red onion
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1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
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1/2 cup canned garbanzo beans or chickpeas, rinsed and drained
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1 can (2-1/4 ounces) sliced ripe olives, drained
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1/3 cup Greek olives, drained
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1/3 cup sliced pimiento-stuffed olives, drained
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4 thin slices hard salami, julienned
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4 thin slices prosciutto, julienned
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1/2 cup crumbled feta cheese
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1/3 cup grated Parmesan cheese
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DRESSING:
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1/2 cup olive oil
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1/4 cup lemon juice
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1 anchovy fillet, finely chopped
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1 tablespoon garlic powder
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1 tablespoon dried oregano
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1 tablespoon minced fresh cilantro
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Pepper to taste
Directions
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1.
In a large salad bowl, combine the first 13 ingredients. Sprinkle with feta and Parmesan cheeses. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.
Nutrition Facts
1 cup: 383 calories, 32g fat (9g saturated fat), 40mg cholesterol, 803mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 13g protein.
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