Moroccan Vegetable Salad Recipes

MOROCCAN VEGETABLE SALAD

Moroccan Vegetable Salad image

An energizing salad that is full of everything good for you, delicious with it's Middle Eastern Spices and crunchy textures. Great in Summer. Cook time is chilling time.

Provided by abloom69

Categories Lunch/Snacks

Time P1DT30m

Yield 8-12 serving(s)

Number Of Ingredients 23

Ingredients

4 cups small mushrooms, halved
4 cups cherry tomatoes
1 (19 ounce) can chickpeas, drained
1 cup kalamata olive, pitted and left whole
2 cups green beans, blanched to tender crisp
1 cup celery, sliced on the diagonal
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 cup red onion, finely chopped
3 jalapenos, seeded, finely chopped
1/3 cup cilantro, chopped
1 bunch lettuce greens
3/4 cup plain yogurt
3/4 cup mayonnaise
2 tablespoons olive oil
1 lemon, juice of
2 garlic cloves, minced
2 teaspoons cumin
2 teaspoons turmeric
1 teaspoon curry powder
1/4 cup fresh dill, chopped or 1 1/2 teaspoons dried dill
salt and pepper, to taste

Steps:

DRESSING:.
Days ahead. Combine all the ingredients for the dressing and refrigerate overnight.
SALAD:.
The day before you wish to serve.
Place all the vegetables, except for the lettuce, in a large bowl.
Toss with enough dressing to coat well.
Cover and refrigerate.
Serve on a bed of greens,along with Couscous and warm grilled pita bread.
Pass more dressing if any left over.

Nutrition Facts : Calories 307.7, Fat 15, SaturatedFat 2.5, Cholesterol 8.7, Sodium 536.3, Carbohydrate 39.4, Fiber 8.9, Sugar 9.3, Protein 8.6

MOROCCAN VEGETABLE SALAD

Moroccan Vegetable Salad image

Provided by Mayim Bialik

Categories Salad Olive Potato Passover Vegetarian Dinner Cucumber Vegan Kosher for Passover Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4-6

Number Of Ingredients 12

Ingredients

1 large cucumber, thinly sliced
2 cold, boiled potatoes, sliced
1 each red, yellow and green bell peppers, seeded and thinly sliced
2/3 cup pitted olives
Salt (optional)
3 garlic cloves, chopped
3 scallions, sliced or 1 red onion, finely chopped
4 tablespoons olive oil
1 tablespoon white wine vinegar
Juice of 1/2 lemon
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves

Steps:

1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.

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