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
Syrian Salad
Syrian Salad
Prep Time
50 min
Yield
8 servings
Ingredients
- 4 cups torn iceberg lettuce
- 2 cups torn romaine
- 1-1/2 cups chopped seeded cucumbers
- 3 plum tomatoes, seeded and chopped
- 1/2 pound fresh mozzarella, cubed
- 2/3 cup chopped red onion
- 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
- 1/2 cup canned garbanzo beans or chickpeas, rinsed and drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/3 cup Greek olives, drained
- 1/3 cup sliced pimiento-stuffed olives, drained
- 4 thin slices hard salami, julienned
- 4 thin slices prosciutto, julienned
- 1/2 cup crumbled feta cheese
- 1/3 cup grated Parmesan cheese
- DRESSING:
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 anchovy fillet, finely chopped
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon minced fresh cilantro
- Pepper to taste
Directions
- 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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