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Nutrition Facts
Serving Size 1 (432g) Recipe makes 8 servings
Calories 310
Calories from Fat 135		(43%)
Amount Per Serving		%DV
	Total Fat 15.0g	23%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 536mg		22%
Potassium 937mg		26%
Total Carbohydrate 39.9g		13%
	Dietary Fiber 8.8g	35%
	Sugars 8.7g
Protein 8.7g		17%
detailed view... how is this calculated?

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Moroccan Vegetable Salad

Recipe #129323 | 1 day | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: abloom69
Jul 11, 2005

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.

SERVES 8 -12 (change servings and units)

Ingredients

SALAD

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

DRESSING

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

Directions

1
DRESSING:.
2
Days ahead. Combine all the ingredients for the dressing and refrigerate overnight.
3
SALAD:.
4
The day before you wish to serve.
5
Place all the vegetables, except for the lettuce, in a large bowl.
6
Toss with enough dressing to coat well.
7
Cover and refrigerate.
8
Serve on a bed of greens,along with Couscous and warm grilled pita bread.
9
Pass more dressing if any left over.

Questions about this recipe?

Featured Reviews for This Recipe

From: Mrs.Jack

On Jul 18, 2008

DELICIOUS!!! Loved the salad dressing and it was an easy and flavorful addition to my Moroccan meal-very refreshing and cool among the other spicy dishes . Only changes were to omit the dill (didn't have any) and add a bit of salt. My salad consisted of cherry tomato, cucumber, green beans, celery, green bell pepper, red onion, cilantro, and baby spinach. Served w/ Grilled Moroccan Chicken, Grilled Moroccan Vegetable Skewers, Moroccan Sesame Potatoes. Thank you so much for a great recipe!!!

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From: sprue

On Mar 4, 2007

this didnt do it for me. the dressing was a little bitter and i cut most of the dill out but if i made it again i would cut it all out-personal taste. i added a can of drained canned tomatoes and some cheese and i think those two things were my favorite part. my husband liked it ok. and since i served it at a funeral i mixed the lettuce up in the rest of the salad. other people liked it better than i so i think it really is a personal thing. thanks anyway.

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From: Kumquat the Cat's friend

On Jul 20, 2005

This was different but QUITE tasty. The dressing had the most wonderful combination of spices and dill. The vegetables combined together very well too (particularly the green bean/tomato combo which is one of my personal favorites). The tomatoes (I used grape) were wonderfully sweet. I omitted the mushrooms (don't eat them), dispensed with the lettuce greens (didn't feel it needed them) and used Hellman's low fat mayonnaise (no need to explain). This recipe had a couple of ingredients that were probably not authentically Moroccan (mushrooms and mayo I think) but it had a wonderfully Moroccan flavor nevertheless. Thanks so much!

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From: Barb R

On Jul 19, 2005

Wonderful salad - the dressig is particularly unique - but fantastic! We didn't use chickpeas or green beans, just cause we don't like them, but other than that - perfect!!! Try this with Moroccan Chicken #120343 and Tomato Dipping Sauce #94395, the flavors all meshed together perfectly. Thanks abloom!!!

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