arabian cook : Toasted Bread Salad 
A delicious Lebanese salad
containing toasted bread,
parsley, tomato and other
vegetables.
1/2 Lebanese round bread (pitta), toasted
3 medium firm tomatoes, washed and
chopped
3 slender cucumbers (250g\9 oz),
washedandchopped
3 medium radishes (250g\9 oz) (1 cup),
washedandchopped
4 spring onions, washed and coarsely
chopped
1 medium onion (1/4 cup), roughly
chopped
1/2 cup lemon juice
2 cloves garlic, crushed with a pinch of salt
1/2 teaspoon dried mint
2tablespoonsvinegar
1/2 cup olive oil
1 cup coarsely chopped fresh mint leaves
1 cup coarsely chopped parsley
1 cup small purslane leaves
1/2teaspoongroundsumac
1/2 cup coarsely chopped sweet green
pepper
1 teaspoon salt
8 crisp cos (2 cups) lettuce leaves, torn
into bite size pieces
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Break toasted bread into small
pieces and keep aside.
Wash the chopped mint, parsley
and purslane, then drain well.
Mix crushed garlic with salt, oil,
vinegar, dried mint, lemon juice
and ground sumac and keep
aside.
Put all ingredients in a serving
bowl. Add toasted bread pieces
and dress with garlic mixture,
mix well.
Serve fattoush if you wish
garnished with additional
toasted bread.
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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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arabian cook : Cabbage and Tomato Salad 
Raw cabbage, either green or
white, makes an excellent salad.
1/2 medium sized cabbage
2 medium tomatoes, washed and sliced
1/4 cup lemon juice or 3 tablespoons
vinegar
2 cloves garlic, crushed with a dash of
salt
1 teaspoon salt (as desired)
1/4 cup extra virgin olive oil
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Remove and discard the larger
leaves from the cabbage,
then cut it lengthwise into
quarters. Cut each quarter into
long, very thin strips. Wash and
drain.
Mix well garlic with salt, lemon
juice and oil.
In a salad bowl, mix the cabbage
strips with garlic mixture.
Garnish with tomato slices and
serve.
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arabian cook : Cucumber and Yoghurt Salad 
A tasty refreshing salad, best
served with rice dishes.
500g (16 oz) cucumbers, diced
3 cups yoghurt
3 cloves garlic, crushed with a dash of
salt
1 teaspoon salt (as desired)
1 teaspoon dried ground mint
1 cup water
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Blend well yoghurt and water till
consistent.
Add cucumber, garlic, salt and
mint. Blend well.
Serve cold.
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arabian cook : Lima Beans Salad 
This appetizer is usually served
with main dishes.
2 cups Lima beans (soaked for 1 night)
2 cloves garlic, crushed with a dash of
salt
1/4 cup lemon juice
1/2 cup finely chopped fresh parsley
1/2 cup extra virgin olive oil
1/2 teaspoon salt
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Wash beans and drain. Add
water to cover. Bring to a boil
over medium heat. Reduce heat
to low. Cover and simmer for 45
minutes or till tender.
Dressing: Mix well salt, garlic,
lemon juice, oil and parsley.
Drain beans and pour dressing
over.
Serve hot or cold.
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arabian cook : Thyme Salad 
1 bunch thyme
1/4 cup lemon juice
1/4 teaspoon salt
2 tablespoons olive oil
1 small onion, finely chopped
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Pick thyme leaves, wash well,
drain, squeeze with your hands.
Rub onion with salt well in a
bowl. Mix with lemon juice and
olive oil. Add to thyme and toss
well.
Serve accompanied by different
grilles.
Note: Adding 1 tablespoon of
pomegranate thickened juice to
this salad would give a special
taste.
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arabian cook : Artichoke and Mushroom Salad 
A unique salad for artichoke
lovers.
500 g (16 oz) canned artichoke
500 g (16 oz) canned mushrooms
1/4 cup chopped parsley
2 cloves garlic, crushed with a dash of
salt
1/2 cup lemon juice
a dash of olive oil
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Wash canned ingredients. Place
in a bowl.
Mix garlic, lemon juice, olive oil,
and parsley in the bowl.
Serve accompanied by different
dishes.
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