Middleeasternspicedorangesalad Food

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MIDDLE EASTERN SPICED ORANGE SALAD



Middle Eastern Spiced Orange Salad image

Make and share this Middle Eastern Spiced Orange Salad recipe from Food.com.

Provided by hotdishmama

Categories     Low Protein

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

3 large seedless navel oranges, sliced 1/2-inch
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 garlic clove, minced
2 tablespoons fresh cilantro

Steps:

  • 1.Grate rind from orange and reserve zest. Remove peel and slice oranges. (You can halve or quarter them for easier eating in you like.).
  • 2. Combine rest of ingredients except cilantro in a bowl and toss with oranges and zest. Garnish with cilantro.

MIDDLE EASTERN VEGETABLE SALAD



Middle Eastern Vegetable Salad image

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

Steps:

  • Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
  • In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

MIDDLE EASTERN SALAD



Middle Eastern Salad image

Make and share this Middle Eastern Salad recipe from Food.com.

Provided by Cadillacgirl

Categories     Summer

Time 5m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 8

1 tablespoon tahini
1 tablespoon lemon juice (about 1/2 lemon)
1/2 cup plain yogurt
1 tablespoon water
2 garlic cloves, crushed
1 head red-leaf lettuce
1/2 red onion, sliced thinly
1 cup feta, coarsely crumbled

Steps:

  • Combine tahini, lemon juice, yogurt, water, and garlic in a jar and shake well (can be made ahead and refrigerated).
  • Tear the lettuce into bite size pieces and top with red onion and feta and toss with dressing!

Nutrition Facts : Calories 106.7, Fat 7.3, SaturatedFat 4.3, Cholesterol 24.9, Sodium 303.8, Carbohydrate 5.2, Fiber 0.9, Sugar 2.7, Protein 5.6

MIDDLE EASTERN SALAD



Middle Eastern Salad image

Provided by Molly O'Neill

Categories     salads and dressings, side dish

Time 30m

Yield Six servings

Number Of Ingredients 11

2 cups small French lentils
4 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin, toasted
1/2 teaspoon ground turmeric
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper to taste
2 tablespoons finely chopped mint
2 tablespoons finely chopped dill
3 scallions, chopped

Steps:

  • Simmer the lentils in 4 cups of water until barely tender, about 20 minutes. Drain and cool. Add half the lemon juice. Toss well and set aside.
  • Put the olive oil in a skillet over high heat. Add the cumin and the turmeric, stirring constantly, for 1 minute. Remove from heat. Add the Tabasco, the salt and the remaining lemon juice and stir this into the lentils. Stir carefully to avoid getting a big mushy mess. Taste and adjust seasoning with additional salt and some pepper if you choose. Gently stir in the mint, dill and scallions, arrange on a large platter and serve at room temperature buffet style.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 8 grams, Carbohydrate 42 grams, Fat 10 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 2 grams, TransFat 0 grams

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