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Crunchy Salad
By : Saroj Kering
Category : International cuisine, Lebanese
Time Taken : 30-45 mins
Rating :

  1. Put spinach in plenty of boiling water.

  2. Cover and stand for 2-3 minutes.

  3. Drain, save water to boil beans.

  4. Dab leaves with a kitchen towel, keep aside.

  5. Boil beans in drained water till bright, but not mushy.

  6. Drain, keep aside.

  7. Soak burghul wheat in 1 cup water for 5 minutes.

  8. Drain fully, by pressing out between palms.

  9. Chop walnuts in quarters or smaller pieces, save two halves for garnish.

  10. Mix peas, onion, beans, spinach, wheat and walnuts.

  11. Take in a large transparent bowl.

  12. Chill in refrigerator till dressing is ready.

  13. Beat curds till smooth.

  14. Add all other ingredients, mix well.

  15. Pour three-fourths of dressings over prepared mixture.

  16. Mix with spatula till well-blended.

  17. Pour remaining dressing over salad.

  18. Garnish with saved walnut halves.

  19. Serve chilled with warm pita bread, or lebanese rice too.

Making time: 30 minutes
Makes: 3 servings
Shelflife: 2 days

10-12 small tender spinach leaves, destemmed, halved
10-12 tender green runner beans, detipped, cut in 1" pieces
1 onion, cut into thin slivers
1/4 cup soaked and well-boiled garbanzo beans
1 tbsp. burghul wheat
4 walnuts, split and broken

For dressing:
1 cup thick curds (tied in muslin cloth for 30 minutes)
1 tsp. fresh mint leaves finely chopped
1/4 red bell pepper very finely chopped (optional)
1/4 yellow bell pepper very finely chopped (optional)
1 fresh red chilli very finely minced
1/2 tsp. sugar powdered
salt to taste

Introduction to Lebanese Dishes

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