MOROCCAN VEGETABLE SALAD
Provided by Mayim Bialik
Categories Salad Olive Potato Passover Vegetarian Dinner Cucumber Vegan Kosher for Passover Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- 1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
- 2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
- 3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.
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Ghaleb Hammoud
[email protected]Overall, I thought this salad was just okay.
Joram Dior
[email protected]I found the roasted vegetables to be a bit dry.
Patryk aumiller
[email protected]The dressing is a little too tangy for my taste.
Valeria Mateo
[email protected]I've made this salad several times and it's always a crowd-pleaser.
Roksana Hawlader
[email protected]This salad is a great make-ahead dish. It's even better the next day.
MD:SuMoN BhuiYa
[email protected]I love the combination of sweet and savory in this salad.
Arturo Luis
[email protected]This salad is a great way to use up leftover roasted vegetables.
Hope Lemaster
[email protected]The roasted vegetables were perfectly tender and flavorful. The dressing was tangy and bright.
AZTECRON INC. ENTERTAINMENT
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavors.
Saraswati Raut
[email protected]This Moroccan vegetable salad was a refreshing and flavorful side dish. The combination of roasted vegetables, fresh herbs, and citrus dressing was perfect.