Lebanese Salad Dressing Recipes

Steps:

• In a medium bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Stir just before serving.

Steps:

• Shake all ingredients in a tightly covered container. Serve over a salad of mixed greens, cucumbers, and tomatoes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
• Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
• Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
• Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
• Garnish salad with toasted pita.

Steps:

• Cut the cabbage in half. Cut away the hard core and slice the cabbage crosswise into 1/2-inch strips, then crosswise into 3/4-inch pieces. There should be 4 cups; if there is extra, set it aside to add to soup or another salad. Place the cabbage in a mixing bowl.
• Add the tomatoes, parsley and scallions, and toss with a fork to combine.
• In a small bowl, whisk the lemon juice, garlic and salt until the salt dissolves. Mix in the oil.
• Season the dressing to taste with pepper. Pour the dressing over the salad, toss for 1 minute to coat it well, then let sit 10 minutes for flavors to meld. Serve immediately.

Steps:

• Mix lettuce, tomatoes, cucumber, purslane, mint, and parsley together in a large bowl. Place in the refrigerator.
• Whisk 1/4 cup olive oil, lemon juice, red onion, pomegranate molasses, sumac, and salt together in a small bowl to make dressing. Place in the refrigerator.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook and stir pita squares in the hot oil until golden brown and crunchy, about 5 minutes. Remove from heat and let cool.
• Pour dressing over salad; toss to mix. Scatter pita squares on top.

Steps:

• Place the herbs, lettuce, cilantro, scallions, pepper and tomatoes in a bowl.
• Separately, whisk together the olive oil, lemon juice, cinnamon, salt and pepper.
• Toss the dressing together with the salad and let rest for 15 minutes.
• About 5 minutes before you want to eat, toast the pita breads and then cut each in half crossways.
• Cut each half into 3 strips to make 12 pieces.
• Arrange 6 strips around each plate and heap the salad in the middle.

Steps:

• Make the dressing:
• In a blender blend together the tahini, the lemon juice, the garlic paste, and the cayenne, with the motor running add the oil in a stream, blending until the dressing is emulsified, and season the dressing with salt.
• Make the tuna salad:
• In a bowl toss the tuna lightly with half the dressing and mound the mixture on a large platter. In a large heavy skillet cook the onions in the oil over moderate heat, stirring occasionally, for 50 minutes, or until they are golden brown, and season them with salt and pepper. With a fork scatter the onions over the tuna. In the skillet cook the pine nuts over moderately low heat, stirring, until they are golden and scatter them over the onions. Drizzle the salad with the remaining dressing and sprinkle it with the chopped parsley. Garnish the salad with the parsley sprigs and serve it with the pita pockets.

Steps:

• Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
• In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.

Steps:

• Place the bell peppers, cucumbers, tomatoes, scallions, mint, parsley and cilantro in a large bowl.
• In a seperate bowl combine the garlic with the olive oil and lemon juice.
• Season to taste with salt and freshly ground black pepper.
• Pour the dressing over the salad and toss lightly to mix.
• Toast the pita breads in a toaster until crisp and serve along side (or crumbled on top) of salad.

Steps:

• Mix all the ingredients together for the dressing in a small glass bowl.
• Mix the vegetables together in a larger bowl. (I cut the artichokes hearts in half before adding them to the salad).
• Pour the dressing over the salad. Stir to coat then refrigerate for 30 minutes before serving.