Middle Eastern Arugula Salad Recipes

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.

Steps:

• If your pita breads are hard, break them up into pieces. If they are not, cut them into quarters and split the quarters open. Toast the pieces in a toaster oven, or in a 325ºF oven, until lightly browned and crisp.
• Combine the garlic, lemon juice, salt, olive oil, yogurt, and pepper in a small bowl.
• Toss the salad ingredients together in a large bowl. Just before serving, add the dressing and toss together. Crumble in the pita bread and toss again. Taste, adjust seasonings, and serve.

Steps:

• To assemble the salad: add the arugula to a large serving bowl. Top with the brie, fennel, pear and grapes. Top with the dressing and toss to combine.
• Add the vinegar and 1 cup of water to a small saucepan and heat over medium-high heat. Bring the mixture to a simmer, then turn off the heat and add the grapes. Let the grapes sit in the warm liquid for 20 minutes and then drain. Refrigerate in an airtight container for up to 3 days.
• Add the vinegar, olive oil, mustard and a pinch each of salt and pepper to a jar, secure the lid and shake vigorously to emulsify. Set aside until ready to dress the salad.

Steps:

• Arrange leaves on a large plate and layer with onions, mushrooms and tomato.
• Whisk together olive oil, lemon juice, garlic, honey, sumac and salt and pepper until well-blended.
• Drizzle dressing over salad platter.

Steps:

• Cut open the breads and toast them under the broiler until they are crisp turning them over once. Break them into small pieces in your hands.
• Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb's lettuce, flat leaf parsley, and mint.
• For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac.
• Just before serving, add the toasted bread and toss well with the dressing. Serves 6-8.
• Variation: for the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad.
• The New Book of Middle Eastern Food.

Steps:

• Stir chickpeas, black beans, tomatoes, red onion, parsley, and mint together in a large bowl.
• Whisk lemon juice, olive oil, garlic, cumin, salt, and ground pepper together in a bowl; pour over chickpea mixture and toss to coat. Cover and refrigerate salad until flavors blend, about 30 minutes.

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Deep fry the potato sticks until crispy and golden brown, about 4 minutes. Remove, and drain on a paper towel-lined plate.
• Deep fry the florets in two batches until golden brown; drain on paper towels. Allow the cauliflower to cool until just warm.
• Stir together tahini and olive oil in a large bowl until smooth. Mix in yogurt, lemon juice, vinegar, cumin, salt, and pepper. Add cauliflower, arugula, and lettuce; toss to coat with the dressing.
• Place salad onto serving plates, and sprinkle with the potato sticks.

Steps:

• In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
• Divide salad onto plates, and top with slices of avocado.