Armenian Garden Salad Recipe

5 1
Armenian Garden Salad Recipe
Armenian Garden Salad Recipe photo by Taste of Home
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Armenian Garden Salad Recipe

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5 1
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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
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep/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).
Originally published as Armenian Garden Salad in Taste of Home April/May 2012, p76

Nutritional Facts

3/4 cup: 45 calories, 3g fat (0 saturated fat), 0 cholesterol, 41mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 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
  1. 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).
Originally published as Armenian Garden Salad in Taste of Home April/May 2012, p76

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