Salata
  • Prep

    20 m
  • Ready In

    20 m
Leslie
Recipe by  Leslie

“This is a light, refreshing Middle Eastern salad dressing that has been served at family functions since I was a baby.”

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Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

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Directions

  1. In a mortar and pestle, crush the garlic. Add the pepper and salt and continue mashing until mixture becomes a thick paste. Transfer to a jar along with the lemon juice and canola oil. Shake well.
  2. In a large bowl, toss together the lettuce, tomatoes and onion. Just before serving, add the cheese and just enough dressing to coat. (There will be extra dressing, but it keeps well.) Toss well.

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Reviews (12)

Rate This Recipe
CHICA
22

CHICA

I followed the recipe to the letter, and it tasted like...oil and some lemon juice. I took a taste and hated it. I threw it out. I was very disappointed, but I guess when you look at the fact that it's 2 &1/2 cups lemon juice and 1 cup canola oil, you can understand why it just tastes like oil.

MANHATER
17

MANHATER

This was a really easy recipe to follow. I cannot wait to use it this summer with fresh tomatoes from my garden!

lifesgarden
15

lifesgarden

i loved this dressing recipe, i used extra virgin olive oil in place of the canola

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 291 cal
  • 15%
  • Fat
  • 27.8 g
  • 43%
  • Carbs
  • 10.7 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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