TURKISH CHOPPED SALAD

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A delicious salad my family enjoys to eat on its own or as an accompaniment to mix into rice dishes such as recipe#196203 or recipe#387395. Originally posted fro Ramadan Tag, a variation on a dish from Gaziantep, Turkey, which is sometimes called Women's Salad! Modified from a recipe by Musa Dagdeviren on http://www.foodandwine.com.

Provided by UmmBinat

Categories     Vegetable

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

3 medium garlic cloves, minced (I use less per preference here)
2 tablespoons unrefined extra virgin olive oil
2 teaspoons pomegranate molasses (I prefer Cortas brand, found in Middle Eastern shops)
1/2 teaspoon crushed red pepper flakes (I used cayenne powder instead, to taste)
sea salt
2 large tomatoes, cut into 1/4-inch dice
2 medium cucumbers, peeled, halved lengthwise, seeded and and cut into 1/4-inch dice (I use baby cucumbers)
2 scallions, minced
1 bell pepper, cut into 1/4-inch dice (your choice of colour)
1 small red onion, cut into 1/4-inch dice (or sweet onion)
1/2 cup chopped flat leaf parsley
1/4 cup chopped mint leaf

Steps:

  • In a small bowl, combine the garlic, olive oil, molasses and crushed red pepper. Season the dressing with salt.
  • In a large bowl, toss the tomatoes with the cucumbers, scallions, green bell pepper, onion, parsley and mint.
  • Pour the dressing over the salad and toss well.
  • Serve at once or refrigerate for up to 1 hour.
  • Enjoy!

Nutrition Facts : Calories 81, Fat 4.8, SaturatedFat 0.7, Sodium 10.4, Carbohydrate 9.4, Fiber 2.2, Sugar 4.4, Protein 1.9

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