Iraqi Salad
Iraqi Salad
Ingredients
For the Salad
- 1 large Romaine lettuce
- 2 English cucumbers, diced
- 2 Roma tomatoes, diced
- 1/2 cup beets, diced
- 1/2 red onion, diced
- 1/2 cup chickpeas
- 1/4 cup curly parsley, chopped
For the Dressing
- 1/4 cup olive oil
- 1/4 cup red wine vinaigrette
- 1 lemon, juiced
- 1 tablespoon pomegranate molasses, heaping
- 1/2 teaspoon sea salt
- 1/2 teaspoon sumac
Instructions
- 1
In a large salad bowl, add all the salad ingredients: first the chopped Romaine lettuce, then the diced English cucumbers, diced red onion, diced Roma tomatoes, diced beets, chickpeas, and finally the chopped curly parsley.
⏱️ 5 min
- 2
In a separate small bowl, combine all the dressing ingredients: pour in 1/4 cup of olive oil, followed by 1/4 cup of red wine vinaigrette. Add a heaping tablespoon of pomegranate molasses, then the juice of 1 lemon. Sprinkle in 1/2 teaspoon of sea salt and 1/2 teaspoon of sumac.
⏱️ 5 min
- 3
Whisk the dressing ingredients together until well combined.
⏱️ 2 min
- 4
Pour the prepared dressing over the salad ingredients in the large bowl.
⏱️ 1 min
- 5
Mix the salad thoroughly using salad servers until all the ingredients are fully combined and coated with the dressing.
⏱️ 2 min
- 6
Serve the Iraqi Salad with your choice of rice, chicken, potatoes, or any perfect meal as a side dish. It can also be made ahead of time and dressed later for hosting.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Iraqi Salad
For the Salad
- 1 large Romaine lettuce
- 2 English cucumbers, diced
- 2 Roma tomatoes, diced
- 1/2 cup beets, diced
- 1/2 red onion, diced
- 1/2 cup chickpeas
- 1/4 cup curly parsley, chopped
For the Dressing
- 1/4 cup olive oil
- 1/4 cup red wine vinaigrette
- 1 lemon, juiced
- 1 tablespoon pomegranate molasses, heaping
- 1/2 teaspoon sea salt
- 1/2 teaspoon sumac
Instructions
- 1
In a large salad bowl, add all the salad ingredients: first the chopped Romaine lettuce, then the diced English cucumbers, diced red onion, diced Roma tomatoes, diced beets, chickpeas, and finally the chopped curly parsley.
⏱️ 5 min - 2
In a separate small bowl, combine all the dressing ingredients: pour in 1/4 cup of olive oil, followed by 1/4 cup of red wine vinaigrette. Add a heaping tablespoon of pomegranate molasses, then the juice of 1 lemon. Sprinkle in 1/2 teaspoon of sea salt and 1/2 teaspoon of sumac.
⏱️ 5 min - 3
Whisk the dressing ingredients together until well combined.
⏱️ 2 min - 4
Pour the prepared dressing over the salad ingredients in the large bowl.
⏱️ 1 min - 5
Mix the salad thoroughly using salad servers until all the ingredients are fully combined and coated with the dressing.
⏱️ 2 min - 6
Serve the Iraqi Salad with your choice of rice, chicken, potatoes, or any perfect meal as a side dish. It can also be made ahead of time and dressed later for hosting.
⏱️ 5 min