arabian cook

arabian cook : Mixed Green Salad


A nutritious salad.
1/2 kg (16 oz) red tomatoes, cubed
1/2 kg (16 oz) cucumbers, cut into
rounds
1/2 medium Cos lettuce, broken into
small pieces
1 green sweet pepper, coarsely
chopped
1 medium sized onion, coarsely
chopped
1/2 bunch purslane leaves, washed
1/2 cup fresh mint leaves, washed
3 cloves garlic crushed with a dash of
salt
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon pomegranate thickened
juice (optional)
1 teaspoon salt (as desired)
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Put all vegetables in a bowl. Mix
garlic, olive oil, lemon juice, salt
and pomegranate juice. Add to
vegetables, toss well.
Serve immediately accompanied
by different dishes.


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