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Low-fat/cal Salads


  • 1 Romaine lettuce; or iceberg lettuce
  • 1 Red pepper; seeded & diced
  • 4 Eggs; hard boiled; peeled cut in wedges
  • 4 Tomatoes; sliced
  • 2 ts Capers
  • 16 Olives, black
  • 4 sl Whole wheat bread; thinly sliced
  • 2 Garlic cloves
  • 1 tb Olive oil
  • 1 tb Olive oil
  • 2 ts White wine vinegar
  • 1 tb Parsley; fresh chopped
  • 1 ts Tarragon, dried salt & black pepper


"This substantial peasant dish from Syria is a rich source of protein and fiber."
Prepare all the salad ingredients and place in a bowl.Toast the whole wheat bread and rub with cut cloves of garlic. Lightly sprinkle with oil. Break into small pieces. Put the dressing ingredients together in a screw-top jar and mix by shaking well. Toss the garlic toast and dressing into the salad.
NUTRIENTS PER PORTION: Protein: 11 g Fiber: 6 g Polyunsaturated fat: 2 g Saturated fat: 3 g Vitamins A, B1, B2,B12,C, D, E, FA Minerals: Fe, Mg, Zn Calories: 235
SERVES: 4 SOURCE: _Vegetarian Cooking_ by Sarah Brown posted, not tested by Anne MacLellan